Kimchi Cabbage

300g

Purple Bun

200g

White Carrot

300g

Carrot

200g

Supplementary Ingredients

Garlic

6

Ginger

20g

Pepper

5~6pcs

Ice Sugar

50g

White Vinegar

40g

White Wine

5g

Pepper Blowing Water

130g

Cool Boiled Water

250ml

Steps

1. Rinse all the ingredients and dry them well

2. Cut the ginger and garlic into slices and set aside.

3. Cut the radish into coin-thick slices.

4. cabbage from the center cut, and then from the middle of the half of a cut, the cross side of the cut a two or three, do not cut too small, or strips, to cut into slices.

5. Mix all the material granularity, put on disposable gloves, with a hand and then grab a little more evenly, and finally poured on the cold water, sealed with plastic wrap, do not have breathable. Put in the refrigerator for two days can eat.

6. When you want to eat, use clean chopsticks to clip some out. Don't pour it all out.

Tips

The radish should be the kind that is hard and has a sense of weight in your hand. Do not choose the kind of soft, no sense of weight, the soft kind of placed for a long time, out of the bubble is not crisp. The taste is not very good.