We used to share pickled radish strips and mixed eggs and garlic. This time, let's have a more refreshing one-kimchi.
There are many ways to make pickled vegetables, such as pickled vegetables in the northeast and pickled vegetables in the bath in Sichuan, all of which are very famous and exquisite. But for friends who have never done it, it may be a bit troublesome.
So, today, let's share a simple one. There are not many materials, and there is no need to wash bottles with wine, and there is no need to ask for a very accurate proportion of salt water, not to mention the bacteria brought by raw water.
As long as you follow the steps of bean mother, after processing the vegetables, soak them in kimchi water for one night, and you can make a very refreshing and appetizing kimchi. The success rate can be said to be 100% ~
Prepare ingredients:
1 Chinese cabbage, 1 carrot, 5 cloves of garlic and 4 pieces of millet pepper.
3 tablespoons of salt, 30 grams of sugar, 60 grams of white vinegar and about 330 grams of water.
Operation method:
1. Making pickle juice:
1. Prepare white vinegar and sugar.
2. Pour about 330g of water into the pot, add sugar, boil and turn off the fire; Adding sugar water, and cooling to room temperature; Then pour the white vinegar into the sugar water, add 1/4 teaspoons of edible salt, and stir well together to get kimchi juice.
Second, making kimchi:
1. Tear the cabbage into large pieces by hand and cut the carrot into thin slices.
2. Add 3 tablespoons of salt to cabbage and carrot.
3. Change to a bigger pot, mix the salt with Chinese cabbage and carrot evenly, and marinate for 1 hour.
4. Wash pickled pickles in clean water for two or three times to remove salt.
5. Then take it out, pinch off the water, put it in a basin, add the flattened garlic and chopped millet pepper, and stir well together.
6. Put the evenly stirred kimchi into a glass bottle and add the kimchi water prepared before.
Kimchi water needs to cover kimchi.
7. Cover and refrigerate for one night. You can eat it the next day!
Cool and refreshing, especially appetizing.
Even our three-and-a-half-year-old children like it very much ~
Tips:
1. When making pickled pepper water, the ratio of sugar to vinegar can be 1: 1 or 1: 2, and others can be adjusted according to their own tastes. I don't like sweetness very much, so I use the ratio of 1: 2, which is slightly sour, but not very sour. Personally, I think it is just right.
2, the amount of millet pepper can also be adjusted according to your own taste, I put four, slightly spicy, children will feel a little spicy to eat.
3. I used 330g of clean water, which is almost the same as eating a bowl at home and a bowl and a half of clean water. Friends who are not weighed at home can refer to it.
Pickled pickles are very clean, without additives, and the content of salt and sugar is not high, so they are particularly safe to eat. Breakfast with porridge, cooking side dishes at noon, and making two more cans can also be given to friends, which is absolutely necessary at home ~
Then, don't forget to collect it ~