The addition of chili peppers to kimchi serves the purpose of seasoning and removing moisture.

How to make lotus white:

Materials: One pickle jar, 1 lotus white, 1 piece of old ginger, a little dried chili pepper, a few cloves of garlic, a small handful of rock sugar, cool and boil Appropriate amount, a little white vinegar, a little salt, VC5 tablets.

Method:

1. Wash lotus white, drain and cut into four pieces; wash old ginger and cut into thick slices; peel garlic; press VC into powder.

2. Wash the kimchi jar, pour it into boiling water, put all the above ingredients into the kimchi jar, then cover it with a lid and add water to seal the mouth of the jar.

3. Wait 4-5 days before taking it out and eating it. Cold salad, fried meat and rice are optional.

Notes:

1. The kimchi jar must be washed and there should be no oil, as oil will easily break it. The chopsticks used for picking up kimchi should also be washed, preferably for a special purpose.

2. Be sure to add rock sugar so that the kimchi will be crispy.

3. When making kimchi for the first time, add some white vinegar. The purpose is to accelerate the acidification of the kimchi water, so there is no need to add it in the future. As long as the kimchi water is not bad, it will become more fragrant as it ages.

4. Garlic will turn green in a few days. This is normal and can be eaten.

5. When the weather is hot in summer, those that cannot tolerate soaking, such as lotus white, can be eaten in 2 days.

6. If a white film develops on the kimchi water by accident, don’t worry, just add a little white wine and a little salt to solve the problem.

7. The water used to seal the mouth of the kimchi jar should be replaced regularly.

8. Every time you add vegetables to the kimchi jar, add a little rock sugar and salt. You can also add some peppercorns.