Pickling with sugar, white vinegar and millet pepper will make it sour, sweet and crisp.

The practice of kimchi:

Materials: white radish 1/2, carrot 1, cucumber 1, lemon 1/2.

Accessories: 5 slices of ginger, 5 cloves of garlic, sugar 100g, white vinegar 50g, salt 1 teaspoon, 6 millet peppers, 4 slices of fragrant leaves and appropriate amount of water.

Step 1: Prepare the required materials.

Step 2: Add a proper amount of water to the pot, add millet pepper, fragrant leaves, white sugar and white vinegar, boil on the induction cooker, turn to medium heat for 5 minutes, and turn off the heat for later use.

Step 3: Wash, peel and cut the white radish into thick strips.

Step 4: Add a little salt and grab well.

Step 5: carrots and cucumbers are also cut into thick strips and put into white radish.

Step 6: arrest them all and flood them for about 5 minutes.

Step 7: Slice garlic, shred ginger and add it to radish.

Step 8: squeeze the lemon out of the juice by hand, then put the lemon in and grab it evenly.

Step 9: When the radish is cold and not hot, pour the boiled pickle soup into the radish.

Step 10: After cooling, put it in the refrigerator for 2 to 4 hours. If you want to taste more, put it in the refrigerator for one night.