Platycodon grandiflorum is hard and brittle, with radial cracks in its cross section, white peel, brown cambium and yellowish wood. Slight gas, slightly sweet and slightly bitter taste. Platycodon grandiflorum has many practices. Let's take a look at a practice called platycodon grandiflorum pickles brought by Mawang Encyclopedia.

Material: 600g of Platycodon grandiflorum.

Accessories: sesame 35g.

Seasoning: 20g of salt, 25g of soy sauce, 5g of Chili powder, 35g of sugar 15g, vinegar, 25g of onion, 20g of ginger, 20g of garlic (white skin), 2g of sesame oil 10g and monosodium glutamate.

The characteristics of platycodon grandiflorum kimchi are salty, spicy, sweet and sour, with unique flavor.

1. Wash fresh platycodon grandiflorum, peel it while it is hot (it is not easy to peel it when it is dry), tear it into several petals and dry it in the sun;

2. Soak the dried platycodon grandiflorum in cold water for 12 hours, and then take it out;

3. The platycodon grandiflorum is pounded into filaments with a wooden stick, and then soaked in cold water for 12 hours to remove the peculiar smell and dry water;

4. Cut the platycodon grandiflorum into shreds, put it in a pot, add salt, soy sauce, sugar, vinegar, minced onion and ginger, sesame oil, monosodium glutamate and Chili noodles and mix well;

5. Cover tightly, put it in the shade and marinate thoroughly.

Mawang Encyclopedia suggests that Platycodon grandiflorum is inedible because of its ascending and dispersing nature, yin deficiency and strong fire, vomiting, choking cough, dizziness and hemoptysis.