The easiest way to pickle lotus cabbage kimchi is as follows:

1, prepare a lotus white.

2, tear, wash and dry. No drying is fine, because the back of the bubble will pour hot water, but also play a role in sterilization.

3, prepare the ingredients, ginger slices, millet chili cut section, like to eat spicy on more, five anise, like to eat hemp, pepper on more, feel free to good.

4, ready to rock sugar, late fermentation will become sour on it, I a lotus white, put 150g rock sugar, more or less can be. In short, a big handful of good.

5, prepare a pickle jar, clean, burn hot water, to some shabu shabu jars, play the role of sterilization.

6, lotus white shake a little water, torn into the size you like, a layer of lotus white, put a layer of millet chili, pepper, star anise, ginger, rock sugar, compaction, layer by layer into the jar, until the end.

7, put a good after, in the top layer put the right amount of salt. Do not put more deliberately, according to the usual salty according to their own taste salt. Then pour into the hot water just boiled up, not over the lotus white.

8, pour two spoons of white wine, not too much, or the wine flavor is too heavy, not delicious.

9, cover the lid sealed, up and down shaking the ingredients, placed in a cool place to keep out of the light, waiting for fermentation, about five to seven days to eat. During the period pay attention to upside down shaking kimchi. After soaking, it is sour and spicy, with a crisp texture, and it is especially good for eating in the summer.