Mom's Taste-----Private Sichuan Pickles
Overview
I'm from Sichuan. I've always had kimchi at home since I was a kid. My mom's kimchi (also called sauerkraut) has always tasted great. I remember when I was a kid, my neighbor's aunt would often come to my house to ask for it because she liked the taste of my kimchi. I once posted a diary about kimchi. I found the recipe online, but I didn’t like the taste very much after making it, so I threw it away after a while. Last time my parents came over, my mother made kimchi, and I immediately found the feeling of Sichuan kimchi, but my mother’s kimchi was watery. It’s based on experience. I forgot to weigh it at the time, so I didn’t write it in a log. Later, I threw it away because I couldn’t keep it well. This year, my parents came over and made me kimchi water again. While my mother put the ingredients, I used the kitchen scale to weigh it. In this way, I also have the recipe for kimchi water. The soaked kimchi is good to eat directly. You can also add some chicken essence, chili oil, green onions, etc. and mix it to make it taste even better. The whole process was very simple, even simpler than I imagined, but there are still some things to note. Today I used kimchi to make stir-fried water spinach sticks. It tastes great. It is so delicious with rice. I guarantee you will eat two more bowls.
Tags
Ingredients
Steps
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First of all, I need to clean the pickle jar. To prevent oil, I use a new dish towel.
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Wash it with clean water first.
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Then add dish soap and wash thoroughly.
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Finally, rinse thoroughly with clean water.
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Prepare the required vegetables.
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Cut the ginger into thick slices.
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Put all the ingredients into the pickle jar, stir it evenly, and the rock sugar will slowly melt into the water.
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Add the washed vegetables and seal.
