Clean the pickle jar thoroughly, dry it, pour a small amount of high-altitude white wine, and shake the wine bottle to make the wine wash evenly in the pickle jar with a height of 20cm.
Wall, then pour out the wine, pour 3L of clear water into an oil-free pan, and add 1 pinch of pepper, 2 star anise, 1 slice of cinnamon and fragrant leaves.
A few slices, 1 slice of rock sugar and a few slices of ginger (peeled) and boiled for 5 minutes. After cooling completely, pour into the pickle jar, and then pour into half.
A bottle of wild pepper juice and kaoliang spirit. After all, put the dried vegetables in. All vegetables should be soaked in pickle juice. Changsha pickles joined,
Changsha pickle, Changsha Jinhua pickle
After closing the lid, pour clean water into the sink to seal the jar. Keep it in a cool and ventilated place, and keep the water in the sink dry. Cabbage 1 day is fine.
Yes, Chinese cabbage is the best in 2-3 days. After 3 days, the radish also has a taste, and the radish tastes best within 5-7 days. After 7 days, the radish was very sour.
Yes 10 days later, the beans are almost there. Therefore, it is better to put the food you eat first in the bottle after all, so that it is convenient to take it out first. kidney bean
You can put it in the bottle at the bottom first. If you can't eat all the kimchi, you can take it out and put it in a sealed box for refrigeration.
. But kimchi can't be preserved for a long time, so you should eat it with the bubble. Because I put the radish in my heart, the picture on the right is the fifth day, and the kimchi juice has been
It's red Changsha kimchi, Changsha kimchi and Changsha Jinhua kimchi.
On the third day after the kimchi was cooked, the radish was delicious. Add some Chili oil and you can eat. Very delicious.
The fifth day of kimchi making: at first, I was a little confused about which radish was white and a little sour.
Kimchi until the twelfth day: the original radish tastes best within seven to ten days. Because I forgot, I remember fishing out all twelve favorable terrain.
At this time, I can't tell which carrot is which white radish. The color is even and beautiful, but it tastes sour. Suitable for frying meat or making sour soup