Ingredients ?

Salt

Dried peppercorns

Garlic

Ginger

Cold white wine

White wine

Fresh artichoke peppers

Cabbage

Carrots

Onions

Mung bean sprouts

How to make jumper's pickles ?

Begin by boiling a pot of white water and letting it cool. Wash and dry all the vegetables.

Slice the ginger, peel and slice the garlic, the garlic cloves can be slightly more. Cut the dried vegetables into your favorite shapes, and if you're in a hurry, you can cut them into julienne strips. Cut the bell pepper into diagonal sections. Separate the cabbage leaves from the stalks.

Take a large container, put in salt, pour cold boiled water, while pouring and stirring with clean, oil-free chopsticks, taste, salt should be put in more, taste, antiseptic.

After adjusting the salt flavor, add ginger slices, garlic slices, a small handful of dried chili peppers, and fresh red chili pepper segments. Put in the vegetables in order, easy to cook after, hard to cook first. My order is: carrot - onion - cabbage stalks - mung bean sprouts - cabbage leaves. Press all the vegetables into the water, add a tablespoon of white wine, cover, throw in the refrigerator, and it will be ready to eat after a day. If the vegetables are all shredded, then you only need to marinate for half a day.

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Tips

On the amount of salt: It's hard to have an exact ratio, and it needs to be based on how many vegetables you have. The basic judgment is to taste the kimchi water, feel very salty, it is right. Diving kimchi pickle out, will not be too salty, do not worry about salt put too much.