Specific practices
1, add 500 grams of water to the pot, pour 40 grams of white sugar and 15 grams of salt, stir and melt, boil over high fire and set aside to cool.
2. After the sugar water is cold, add about 60 ml of white vinegar to taste. At this time, you can taste it, and you can adjust the specific dosage of white sugar, salt and white vinegar according to your own preferences. When the taste is adjusted, the kimchi juice is ready.
3. Rinse the surface of cabbage with clear water, cut it in half and tear the leaves into small pieces. A carrot, peeled and cut into diamond-shaped pieces. Put them together, add appropriate amount of salt according to the amount of food, mix well, and set aside for one hour.
4. Prepare garlic, cut it into pieces, or smash it. Then prepare a few red peppers according to your ability to eat spicy food, and cut them into circles with an oblique knife.
5. Marinate the cabbage for an hour, and pour out the marinated water. Then add cold water to wash one side and wash away excessive salt on the surface. If the cabbage is not very salty, the cleaning step can also be omitted.
6. Squeeze the cabbage dry and put the garlic slices and peppers in. Then pour in the kimchi water that has been prepared before. It is best that the amount of water has not passed the cabbage, or it is flush with the cabbage, which is convenient for the ingredients to taste. Seal it with plastic wrap and put it in the refrigerator for one night to eat.
Crisp and refreshing, sour and appetizing kimchi is ready, super delicious, and the more you eat it, the more addictive it becomes.