Crisp and delicious---Diving Kimchi
Overview
Sichuan people's kimchi can be roughly divided into two categories: old salt water kimchi and diving kimchi. Among them, diving kimchi is the simplest and easiest to make. It is usually soaked on the first day and eaten the next day. People in Chengdu also call this kind of kimchi bathing kimchi. Diving kimchi is the freshest kind of kimchi, crispy, sweet and refreshing. The contents of pickles vary according to the season. Ginger, cucumber, pepper, turnip, lettuce, radish, cabbage...all the scattered vegetables can become the protagonists of pickles. But for people with heavy tastes, the taste may not be as mellow as the old salt water kimchi, so when eating, you can also add some red oil chili and mix it slightly to make it more refreshing and go with the meal.
Tags
Ingredients
Steps
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Boil the kimchi jar with boiling water and let dry.
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Put the pot on the fire, add water, add the peppercorns, salt, rock sugar, and star anise, bring to a boil, turn off the heat and let cool for later use.
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Wash all vegetables one by one.
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Drain and cut into small cubes.
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Place it outdoors in a sunny place and let it dry for half a day until it wrinkles and all the moisture comes out.
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Scrape off the excess white grease from the pig ears.
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Put the pot on the fire, add appropriate amount of water, add ginger slices, cooking wine, Sichuan peppercorns, and a little salt and bring to a boil. Add the pig ears and cook over low heat for 30 minutes until cooked.
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Remove the pig ears, clean them and cut them into thin slices.
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Rinse under running water for half an hour to remove surface gum.
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Put the diced vegetables and pig ears into the kimchi jar, and slowly pour in the kimchi seasoning soup.
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Immediately cover the sealed bowl, fill the edge of the jar with cold boiled water, and refrigerate for 8-12 hours.
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Take it and mix it with red oil chili pepper.
