Three simple steps to make sour and delicious kimchi. This kind of kimchi used to be a good partner who wanted instant noodles when I was hungry in the middle of the night when I lived in the school dormitory. It became an indelible memory of that student's time, and later became the darling of my husband's family when eating. Every time a table of dishes is always the first to be destroyed and swept away.

Wan Jing

sour and hot

1 hour

primary

List of ingredients—

Main ingredients:

cabbage

a piece

Accessories:

carrot

1-2 root

capsicum annum fasciculatum

3-4

salt

Proper amount

white vinegar

Proper amount

refined sugar

Proper amount

chicken essence

1?o'clock

—Cooking steps—

1 1 Chinese cabbage, 3-4 millet peppers and 2 carrots. Those who don't like carrots can stay put.

2. Chinese cabbage is torn into pieces by hand, and it must be drained before it can be pickled. Wash carrot, peel and slice, wash millet, dry and cut into small pieces.

3. Put one tablespoon of salt, two tablespoons of sugar, two tablespoons of vinegar and a proper amount of chicken essence in kimchi. Stir well with chopsticks, and press on heavy objects for pickling. After two hours, a lot of water was salted out. At this time, please turn over the chopsticks for Caicai people and taste the salt. If the taste is not enough, you can add some seasoning until it suits your taste.

At this time, you can put kimchi and soup in the fresh-keeping box, put them in the refrigerator and take them out the next day.

5. Sweet and sour, full of flavor, spicy and crispy, delicious.

Hint—

The spices in kimchi should be put in order, first put salt, then put sugar, and then put white vinegar, just to dissolve the salt and sugar put in front. Don't put too much white vinegar at first. If it is too sour to remedy, gradually adjust the seasoning according to your own taste. Chicken essence can also be marinated and put away.