My kimchi is neither Sichuan kimchi nor Korean kimchi. Simple production, short, flat and fast finished product.

1. Seasoning preparation: white vinegar, white sugar, curry powder, a small piece of cinnamon, a small amount of dried pepper and fragrant leaves.

2. Give priority to with Chinese cabbage, supplemented by celery, carrots and cucumbers.

3. Chinese cabbage is cut into diamonds, carrots and cucumbers are cut into oblique slices, and celery is cut into sections with an oblique knife.

4. Boil dried Chili, fragrant leaves and curry powder (trace) in boiling water for a while.

5. Blanch the above dishes in boiling water, remove them immediately and let them cool. At this point, the blanched vegetables have been soaked in curry-containing water, showing a beautiful yellow color. The taste is also very different from kimchi without curry. This is not elaborated on the internet or in the cookbook, but my little secret.

6. Add white vinegar and sugar (not less) according to the number of dishes.

7. Put it in the refrigerator for ten hours.

8.

Color and fragrance: always your pride!