Carrots White Carrots

Shatin Green Carrots Small Rice Chili Peppers

Wire Peppers Scallions

Garlic Ginger

Dashi Spices Peppers

Sichuan kimchi radish kimchi (easy and quick version) of the practice steps

1. The first step is to let all the ingredients drained, drying for half a day, must not be a little washing of the water. Prepare a variety of radish, washed ~ peeled ~ cut strips (length 3-5cm, width thickness 1cm). Onion chili garlic ginger wash clean. Place the draining basket to dry ~ (choose this basket because 360 degrees are ventilated and airy ~ good!)

2. pepper seasoning according to the amount of vegetables to put the right amount

3. all the ingredients into a glass jar ~

4. cooking water into the pot! Add kimchi salt and boil ~ 500 ml of water I put 8-9 spoons of salt ... taste ~ according to their own taste ~ salty enough ~!!! Look here!!! Boiled salt water poured into a clean and waterless container to cool!!!!

5. Pour into the glass jar where you put the kimchi ~ be sure to cool the boiling brine!

6. I added a layer of plastic wrap to seal ~ because I this is not a professional pickle jar. I was craving so I made my own at home! Radish kimchi pickle 5-7 days will be ready ~ remember to put in a light and cool place on it

7. perfect kimchi ~ open eat Similac! When you take out the pickle, remember to also use clean and waterless chopsticks to clip out ~ otherwise it is easy to destroy the salt brine, the kimchi will be bad!