Wash and dry the things to be soaked, boil a pot of boiling water and add the right amount of salt (according to the amount of your jar). After the boiling water is completely cooled, add a few garlic and ginger, add a small amount of white vinegar, and put the things to be soaked together with the cooled salt water into the tank. Just add water to the edge of the jar, and nothing else is needed. This pickle is original.
Pour all kinds of spices and clear water into the pot, turn to low heat and cook for 10 minute, so that the fragrance of all kinds of spices can be completely integrated into the soup, then leave the fire and let the kimchi seasoning soup cool completely.
Fresh vegetables that need to be pickled should be sorted before cleaning, and all unsuitable parts, such as rough skin, thick tendons, fibrous roots, old leaves and dark spots, should be removed one by one.
Vegetables that are too large in shape should be properly cut and matched to ensure that vegetables of different sizes have the same taste and are convenient to eat after pickling. For example, cut carrots into 8cm long, 1cm square strips.
Wash the pickle jar, dry it, and then put all kinds of cut vegetables into the pickle jar.
Slowly pour the cooked and cooled kimchi seasoning soup into the kimchi jar to completely submerge all kinds of vegetables.
Immediately cover the sealed bowl, fill the edge of the jar with clear water and put it in a cool place. According to the amount of pickled raw materials and seasonings, it can be eaten after 1- 10.
Wash and dry the things to be soaked, boil a pot of boiling water and add the right amount of salt (according to the amount of your jar). After the boiling water is completely cooled, add a few garlic and ginger, add a small amount of white vinegar, and put the things to be soaked together with the cooled salt water into the tank. Just add water to the edge of the jar. I don't want any other star anise seasoning, so kimchi is original.
Pickled vegetables, called "autumn" in ancient times, refer to vegetables fermented for long-term preservation. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi; Such as Chinese cabbage, Chinese cabbage, carrots, white radishes, garlic, shallots, cucumbers and onions. Vegetables have a special flavor after pickling and seasoning, and many people will eat it as a common side dish. So modern people will still make kimchi in a safe living environment. Kimchi is spread all over the world with different flavors. The kimchi is rich in lactic acid bacteria, which can help digestion.