Ingredients for pickling kimchi How to pickle kimchi

Pickles are one of the specialties of Sichuan. They are appetizing, digestive and crispy. Many people like to eat pickles and want to learn how to make them at home. In fact, the method of making pickles is not difficult. I will write down the ingredients and methods of pickling pickles. After reading this, you can make delicious pickles at home.

Ingredients for pickling kimchi How to pickle kimchi

Ingredients for Pickling Kimchi

250 grams of fresh white radish, 250 grams of carrots, 200 grams each of fresh cucumber and chili pepper, a piece of ginger, and appropriate amounts of aniseed and Sichuan pepper. In addition, 20 grams of cooking wine, 50 grams of fine salt, and 30 grams of white sugar.

How to pickle kimchi

1. Wash all the white radish and carrots, drain the water, and cut them into strips with a knife. Wash the cucumber and cut it into cubes. Wash the chili pepper, drain the water and set aside. Peel the ginger and cut it into slices for later use.

2. Put the chopped white radish, carrots and cucumber together, sprinkle with salt, and marinate for 24 hours. Put the chili peppers separately, add salt, and marinate for four hours. Wrap the pepper, rice and other seasonings in gauze to make a seasoning bag.

3. Take out the pickled vegetables and put them into the jar for pickling kimchi. Put a layer of chili peppers and ginger slices for each layer of vegetables. Put the bag of ingredients in the middle of the jar. After all the vegetables are put in, press them down. Then add appropriate amount of water and seal the jar. After seven to ten days, the kimchi you made yourself will be pickled and can be taken out and eaten.