Xu Maoban, Gu Lili (China Agricultural Specialty Products Production, Processing and Brewing Association full-time lecturer) is generally known as instant kimchi, commonly used in deep-fried stinky tofu side dishes, but also general small restaurant hospitality with appetizers, is a very popular small dishes. Due to its short pickling time and no real fermentation, but only by the proportion of sugar, vinegar, whether the coordination of the role, so add the vinegar will have a great impact on the flavor, the use of vinegar to choose the right, the general public like to use glutinous rice vinegar, I personally recommend the use of aged vinegar, the flavor will be softer, more moderate. And the acidity of the vinegar (generally sold on the market 4.5 degrees and 6 degrees of both. The acidity of 10 degrees is less, it is used in processing more) will affect the amount of added, pay special attention. In addition, do not add acetic acid (glacial acetic acid) to make kimchi to save money, it is very easy to hurt the body, stomach and intestines. If you do not like acetic acid, you can also use fresh lemon juice to replace the flavor will be a little different, but very healthy. Recipe Ingredients Serving size: 0.6 times the amount of ingredients Preparation time: 1 hour Preservation time: 1 week Ingredients 1 cabbage (about 3-4 table jin or 1800g-2400g) 1 carrot (about 60g, shaved into strips) 1 red chili pepper (about 20g, deseeded and julienne) 1 section of ginger (about 40g, patted into pieces) 1 section of ginger (about 40g, patted and chopped) Salt 2% 36g-48g Seasoning Salt 40g Sugar 90g Aged Rice Vinegar 120g (1) Take the whole fresh cabbage, peel off the bad quality of the outer leaves, then cut in half with a knife, peel the leaves into small slices by hand, and then cut the leaf stalks into thin slices with a knife, and then wash with cold water and drain. (2) Then wash with cold boiled water and drain. (2)Put the washed and drained, torn slices of cabbage and carrot into a large plastic bag. (3) Add 2% of the total weight of the cabbage and carrots and mix well. (4) Roll, knead and press the kohlrabi for about 30 minutes or more until the kohlrabi becomes watery. (5) Pour out the brine used for killing the cabbage. If it is too salty, rinse it with cold water and drain it again. (6) The cabbage that has been killed and dehydrated, add granulated sugar and shake well, can be tasted. (7)Add aged rice vinegar. (8)Finally add the processed red chili pepper shreds and old ginger minced. (9)Mix well then rub and let stand for 10?30 minutes. Place in the refrigerator for 12 hours to serve, best eaten within 7 days.