It is a northern delicacy. This is our favorite in Inner Mongolia, but kimchi is not an absolute priority for us locals right now. Every fall, when vegetables come off the shelves, there are plenty of pickles left over for winter food. The price of kimchi is too high now. Even if it is not the current season, it will not affect our love for kimchi, then I will tell you that kimchi is bitter, crispy and does not bubble for a long time. First I clean the cucumbers, I put them in the sun to dry the water on them, then I put them in a mesh bag and they use a big stone to squeeze the water out of the cucumbers and they press the cucumbers on a soft plate inside, and then they put them in a jar, we make a big pot of boiling water, we pour the pepper into the boiling water, we cook it for a while, and then we pour in some soy sauce and coarse salt.

After boiling the soy sauce and pepper water, we cool the water. We then sprayed the cucumbers with coarse salt in layers and placed garlic beans on each layer. If you like spicy food, remember to wear it. If kimchi is refreshing and delicious, eat a bowl of rice porridge and some kimchi in the morning during dry and warm winters. It's delicious and not annoying.

Then I will share how to make kimchi. It's simple, comforting, refreshing, and delicious. If you are angry, drink some porridge and eat some pickles. Recently, under the influence of the epidemic, I dare not go out to buy vegetables. The cucumbers I bought earlier broke easily after a few days. Therefore, pickled cucumbers not only taste good, but also have a long shelf life, fewer raw materials, and low time costs. The main thing is to face the seasoning and let the cucumbers pickle out of the water, so that they last for a long time and have a good taste.

Now I will tell you in detail how I did it, I hope it helps you. First clean the cucumbers, then divide all the cucumbers into four parts, and then cut the flesh slightly (pickled cucumbers will be crispier). Then, marinate them with an appropriate amount of salt for half an hour. After the water comes out, put the cucumbers into the salami bag and squeeze excess water, then put the MSG into the container, white sugar, raw soy sauce, spicy rust, white vinegar, spicy sauce and then dry pickle the cucumbers overnight. The longer the pickling time, the more delicious the taste will be.