Ingredients

Cabbage is about 1000g( 1 piece)

2/3 carrots

3 celery stems

Ginger right amount

Garlic right amount

Zanthoxylum bungeanum

2 tablespoons of auxiliary salt

2 teaspoons of sugar

Apple vinegar 4 tablespoons

Moderate amount of high-alcohol liquor

Xianxian tasty

Other processes

It takes half an hour.

Simple difficulty

Steps to make simple pickles

1

Clean the prepared vegetables.

2

Wash the cabbage and cut it into strips. Because it is kimchi, it can be cut rough.

three

Cut the celery into diamond-shaped pieces for later use.

four

Carrots are grated with a grater.

five

Cut the garlic into large pieces, so cut more.

six

Cut ginger into thick slices. Ginger should be cut larger, which is convenient for picking, because it is soaked in ginger on the tall, and it can be used for stewed fish and roast chicken. Pepper should be put according to your own taste, and parents who like spicy food can put more.

seven

Find a container big enough to put all the cut vegetables in and add two tablespoons of salt.

eight

Usually eat spoons, two spoons of sugar.

nine

8 spoonfuls of apple vinegar, because this is used for the sugar stuck on the spoon. If you use a soup spoon, two tablespoons will be fine.

10

High-alcohol liquor, two bottle caps is enough, and rapid fermentation depends on it. Then add 30 peppers and mix all the ingredients well.

1 1

In order to stir evenly, let's rub it. I feel that it is enough when the particles of salt and sugar are completely spent.

12

When the mixed vegetables are still 1 hour, the soup will be killed. At this time, put the kimchi into a sealable container. Juer uses cans, and you can use fresh-keeping boxes if you don't have them at home. The dishes should be properly pressed against porcelain, and the killed soup should be poured in. If the soup is not completely pickled, water should be added. Be sure to use mineral water or cold boiled water, but raw water is not acceptable. After canning, sprinkle a spoonful of salt on the bottle mouth and add a bottle of white wine (this is to sterilize and prevent kimchi from rotting, so don't forget it). Cover the lid and put it in a cool place. After fermenting for about 5 days in summer, you can see that there are small bubbles running up at the bottom of the bottle, which proves that it is ready. At this time, the kimchi should be stored in the refrigerator. Why do you never put your mother's kimchi in the refrigerator when you see it? That's because traditional kimchi will put a lot of salt. Now, if you eat a low-salt diet, the kimchi made by Juer will be more expensive.

Tips

The key to the success or failure of kimchi is not to get oil, so whether it is a container for washing vegetables or a container for kimchi, it must be absolutely oil-free, and you can't get a drop of oil!