I found the secret side Sichuan pickles

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Sichuan pickles appetizer, with rice, also can be used for direct consumption of spices, making convenient, fast and cheap. But the taste of kimchi on the market are not authentic, and there is not clean the suspect,[link widoczny dla zalogowanych], is not convenient, a bag on the bad preservation. Why not make yourself a jar of it flooded! Production method is very simple, described as follows:

Materials needed:
; a pickle jar, sorghum liquor, pepper, aniseed, sugar, salt, ginger, garlic

Well, here we come to the specific production:
I. Training kimchi fermentation bacteria

(1) placed first in the amount of salt and cold water, then boil the water. jar of water in about 20-30% of capacity, not too much.
salt when cooking put a little more than usual, feeling very salty basis. (If you use bottled drinking water, it does not need to boil, salt directly like.)

; (2) until the water completely cooled, poured into the jar inside, and then add one or two sorghum. No other wine, kimchi, the role of yeast strains in fact come from sorghum.

4. Several dishes made with kimchi
(1). homemade pickled fish:
fishing some pickles, should cover food, pepper, ginger, cut and make things right for the steak
oil Guo Lifang oil, oil heat, pour chopped pickles, onions, Stir flavor, add appropriate amount of water, while adding commonly used spices: salt, sugar , pepper and so on. Boil after adding steak, cooked to soup fragrant, thick, add a small celery segment on it. Plus if you like fish cooked with chunks of tofu can be added at the same time, as fish, tofu taste very good. Pan when you put a little chicken.

(2). kimchi pork soup: use covered dishes soaked, cut wire, add ginger the water boil, add fresh with starch grabbed the wire, then boil, Remove from heat when adding green onion, monosodium glutamate seasoning. Tom blinded, but not the vinegar kind of acid, the summer's hot weather, increase the appetite of the dish. (The same approach also kimchi soup fans)

(3). Minced meat soaked cowpea: appetizers go well with rice.

(4). Kimchi fried chicken gizzards / kimchi fried liver: with rice appetizers

(5). sour radish fish (and pickled fish do the same)

(6). sour radish Laoya Tang

(7). pickled lotus root D

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. Duojiao taro

(9). foam pig ears

<br Fourth, the maintenance of juice every cook 3 to 4 times the best time to add sorghum wine (1 / 4 of the two), rock sugar.
juice can be used repeatedly used, the more .5 years old and no problem the better.
used the juice of half a year after the fermentation capacity is very strong, just soak vegetables in general can be eaten a day or so.
if the water a little, and replenishment methods and began to the same time, attention must be coupled with other water into the completely cooled. juice with a long time, in the summer there may be floating foam appears white, add a few grains into sugar.

; to remind:

1. jar must be sealed and the best selection of soil burn system with the kind of along the mouth. At any time to pay attention along the mouth of the water can not dry, if you want to go out a few days in the summer, you can add some salt along the mouth, can absorb the water space and avoid the water to kill.
2. jars, not sticky oil, flower oil will account for serious food will rot the jars.
3. Sichuan pickles do not put pepper foam out of the food is not as crisp.
4. If there is maltose,[link widoczny dla zalogowanych], the sugar into maltose better.
5. to keep the smell of kimchi, ginger, garlic, chili is not broken. A good soak eat ginger, ginger sauce can be done.
6. do pickled fish or sour radish kimchi duck, the longer the better.