The main ingredients are kohlrabi, also called cabbage and cabbage. Add celery, pepper and carrot, and marinate with oil and soy sauce. Pickled pickles are fragrant and salty, and they taste crisp and refreshing and appetizing. It goes well with rice, porridge, steamed bread and noodles.

Materials required for northeast kimchi: Chinese cabbage 1, celery half a catty, pepper half a catty, carrot 1, proper amount of oil and salt, soy sauce 1 bag (500ml), onion 1, ginger 1, garlic 1.

Practice steps:

1. Wash vegetables separately and drain.

2. Tear the cabbage into pieces by hand and cut the celery into sections.

3. Tear the pepper into pieces by hand and slice the carrot.

4. Put the Chinese cabbage, celery slices, pepper slices and carrot slices into the pot together, add salt, mix well and marinate for 5-6 hours, so that the pickled vegetables have crisp and refreshing taste and are not easy to deteriorate for a long time.

5. When the time is up, fish out the vegetables, wash them by hand and put them in a container for later use.

6. Prepare seasoning, cut onion, slice ginger and slice garlic.

7. Add oil to the pot and heat it. Add pepper aniseed and stir-fry until fragrant. Then add onion and ginger slices and stir-fry until golden and slightly burnt. Take out pepper, aniseed and onion ginger.

8. Pour in soy sauce, add sugar, bring to a boil, turn off the fire and let the sauce cool.

9. Put the garlic slices into a container filled with vegetables, and then pour in the cold sauce. After 2-3 hours, you can eat it. Put them in a cool place or refrigerator and carry them with you.

Tip: Marinate vegetables with salt first, and then marinate the water in the vegetables, so that pickles are not easy to go bad. The sauce should be boiled and cooled before it can be marinated in vegetables. Pickled pickles taste crisp in this way.