SICHUAN KIMCHI RECIPES

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SICHUAN KIMCHI RECIPE - SIMPLE CHINESE FOOD



Sichuan kimchi recipe - Simple Chinese Food image

Make your own kimchi. It is delicious and clean. When you eat porridge, you can add kimchi to have a special appetizer. It is crispy, tender and a bit spicy.

Provided by Xiaoyu Kitchen

Total Time P2D

Yield 2

Number Of Ingredients 8

On-demand carrot
On demand Young ginger
100 g garlic
300 grams Chaotian Pepper
Half bottle Highly Liquor
50 grams crystal sugar
1 package salt
30g pepper

Steps:

  • Wash the tender ginger and break it into small pieces for easy tasting. You can also break larger pieces. Wash the millet pepper and peel about 30 cloves of garlic. Just wash these ingredients without draining the water.
  • Use scissors to cut off the head of the millet pepper, rotten and broken peppers should be picked out and not soaked
  • Prepare an altar, Erguotou white wine, and a packet of salt. The jar must not stick to oil
  • The jar is cleaned, four bowls of water are added to it, and half of a packet of salt
  • Then add the processed millet pepper
  • Pour in the garlic and soak it in
  • It's the turn of the young ginger and then pour it inside
  • Add carrots and garlic sprouts
  • I prepared the peppercorns so it is more fragrant, and the peppercorns will not fall off if they are washed with a sieve.
  • Then add the remaining half of the salt
  • Pour the white wine, because of the raw water, I poured almost a third
  • Put a dozen pieces of rock sugar, then add 150g of salt, pour a little white wine, close the lid and put it in a cool place
  • Put the lid on and pour water around the altar rock to insulate the air. If the weather is a little hotter, you can eat in half a month, and it will take a month in cold weather.

SICHUAN KIMCHI RECIPE - SIMPLE CHINESE FOOD



Sichuan kimchi recipe - Simple Chinese Food image

Sichuan kimchi tastes salty and sour, has a crisp taste, bright color, tangy fragrance, appetizing and refreshing, sobering to get greasy, suitable for young and old, and can be made all year round, but the climate and environment are very particular when it is made. A kind of accompaniment dishes.

Provided by Chen Huan

Total Time 2 hours

Yield 3

Number Of Ingredients 9

1 White radish
1 carrot
150 grams Carob
1 bag salt
3 pieces ginger
2 pcs star anise
30 capsules pepper
10 Red pepper
50 grams White wine

Steps:

  • Prepare white radish, carrots, young ginger, beans, (red hot peppers are added later) salt, white wine, pepper, star anise for later use, add appropriate amount of cold water to the pot, 20-30 peppers, 2 star anise
  • After boiling, cool for later use, wash the beans, fold into long sections, and dry the surface water
  • Cut other materials into strips or pieces, and dry the surface water. The kimchi jars are boiled with boiling water, and the dried vegetables are added to the jars.
  • One bag of table salt is reserved. Put a little bit more salt than usual when cooking. The salty taste will stop.
  • One bottle of high-quality liquor is set aside, and 50 grams of liquor is added
  • Put the vegetables in the jar, and must be completely submerged in water, then seal the mouth of the bottle with cold boiled water, put it in a cool and ventilated place, and keep enough water in the sink.
  • After 2-3 days, you can pay attention to carefully observe whether there are small bubbles forming. If there are bubbles, it means that the fermentation is normal. After the vegetables change color, put them a few days before eating (If the vegetables in the jar are eaten, you can continue Add ingredients, red hot pepper is what I added later)

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HOMEMADE SICHUAN KIMCHI RECIPE - SIMPLE CHINESE FOOD
I have always liked Sichuan kimchi, so I make some sauerkraut by myself, which tastes healthier. Prepare a ceramic kimchi jar. It is best not to use glass. The light transmission of glass is not suitable for kimchi. A short-term soak may be fine. If you make it frequently, a ceramic jar is better.
Soak some radishes, cabbage, cabbage, green bamboo shoots, cowpeas, etc. Every meal is more appetizing. You can also make your own sauerkraut and use it to make sauerkraut fish, which is definitely better than the bought one.
The benefits of kimchi:
1. Kimchi is rich in active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in the intestine, weaken the toxin production of spoilage bacteria in the intestine, and help digestion, prevent constipation, prevent cell aging, reduce cholesterol, and anti-tumor;
2. Kimchi can also promote the absorption of iron by the human body.

From simplechinesefood.com
Reviews 4.9
Total Time P2D
Cuisine Chinese
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    The white radishes in the picture are all dyed rouge by purple cabbage!
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