The quick kimchi that can be eaten in one night pickled is a small clear and much simpler than the long term pickled kimchi. You don't need to pickle too much at a time, you can pickle whenever you want. Will not take up a lot of space, the refrigerator freezer to give it a small corner on the line. Because there is not much salt, it tastes fresher and is especially refreshing and appetizing. Usually, whether it is a morning porridge or a meal appetizer, it is a very good choice to go with. The following, collated 6 kinds of fast small pickle practice, the first night began to pickle, the next morning can eat, practical and simple, like the relatives may wish to collect Oh ~
The first: sauce cucumber
Bubble good cucumber color attractive, crisp and tender, salty and light to moderate. Whether it is with porridge in the morning, or usually with rice, it is a very appetizing small dish.
Specific production method
The first step: prepare the ingredients. 3 cucumbers, garlic moderate, red pepper moderate.
The second step: the cucumber clean selection, and then cut into sections and then cut into strips, strips do not too thin. Garlic slices, red pepper cut into sections spare.
Step 3: Add half a tablespoon of salt and 1 tablespoon of sugar to the cucumber strips and mix well, marinate for 30 minutes.
Step 4: In an empty bowl, add 5 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 5 tablespoons of vinegar, 3 tablespoons of sugar, then add the garlic and chili pepper into the bowl and mix well.
Step 5: After the cucumber is marinated, pour off the excess water, then put the cucumber into a plastic box, and then pour the sauce into the plastic box, as shown in the picture.
Step 6: Cover the plastic box with a lid and refrigerate overnight, then take out and serve the next day. (During the refrigerated marinating process, you can stir a few more times, so that it is more convenient to evenly flavor.)
Second: Lemon Pickle
This pickle tastes crisp and refreshing, with a hint of lemon zest on top of the sourness and spiciness, making it very appetizing.
Specific production method
Step 1: Prepare the ingredients. Water radish 4, celery a few, red pepper a few, garlic moderate, 1 lemon. (You can also put some more white radish, carrot, cucumber, cabbage gangs and other hard texture vegetables. The amount of red pepper as your taste to put.)
Step 2: Slice the water radish and cut the celery into strips, then put them into an oil-free pot, sprinkle 2 tablespoons of salt and mix well, and marinate for half an hour, and after marinating, pour off the excess water.
Step 3: Cut the lemon in half, squeeze the juice out of one half and pour it into a pot, then cut the other half into slices and put them into a pot. Add the sliced garlic, sliced red pepper, and the sliced red pepper to the pot, as shown in the picture.
Step 4: Add 2 tablespoons of sugar, 4 tablespoons of white vinegar, and a little cold water to the pot, stir well, and then pour into a plastic box, as shown in the picture. Then cover the lid and put it in the refrigerator to marinate for a few hours or overnight. (The amount of water is not over the vegetables can be.)
Step 5: Start~
Third: Pickled Lotus Root Slices
The lotus root slices made in this way are crisp, fresh and tender, sour and spicy, which makes them a very sweet home-cooked side dish.
Specific production method
Step one: prepare the ingredients. Lotus root two, pickled pepper moderate, red pepper moderate, ginger 1 small piece, a few cloves of garlic. (Pickled peppers and chili peppers come with your own taste.)
Step 2: Pour 1000 milliliters of water into the pot, then add the pickled peppers, red chili peppers, ginger slices, garlic slices, 3 tablespoons of salt, 4 tablespoons of sugar, 5 tablespoons of white vinegar and boil on high heat for two minutes, then turn off the heat and let it cool down and set aside. (It is recommended to pour some of the water from the pickled peppers into the pot as well, these taste better.)
Step 3: Peel the lotus root and cut it into thin slices, as shown in the picture.
Step 4: Put the lotus root slices into the water to soak for a while, as shown in the picture. (Soak off some of the starch from the sliced lotus root for a crisper texture.)
Step 5: Pour the right amount of water into the pot and boil it, then put the lotus root slices into the pot and cook for 1 minute, then fish them out and put them into the cool water to soak and become cool.
Step 6: Remove the lotus root slices from the water and put them in the pickled pepper water to soak overnight. (Put them in the refrigerator for better flavor.)
Step 7: Plate up and start.
The fourth: sweet and sour white radish
Sweet and sour white radish, a very refreshing appetizer small pickles, sweet and sour appetizer, can be said to be the pickles of the world of the small fresh oh.
Specific production method
Step 1: 1 white radish, a little red pepper. (If you can't eat spicy friends, you can leave out the chili peppers.)
Step 2: Peel and clean the white radish, then cut into thin slices, as shown in the picture.
Step 3: Add 1 tablespoon of salt to the white radish, mix well and marinate for 30 minutes.
Step 4: Take an empty bowl and put 3 tablespoons of sugar, 4 tablespoons of white vinegar, a little red chili pepper into the bowl, then pour in the right amount of cold water and mix well, the sweet and sour water is ready.
Step 5: As shown in the picture, a lot of soup will come out of the pickled white radish. Pour out all this soup.
Step 6: Put the sliced white radish and sweet and sour water together in a large bowl, cover with plastic wrap, and put it in the refrigerator to marinate for a few hours or overnight before serving.
Step 7: Let's get started~
A few more words:
1, Make sure to put the whole thing in an oil-free container.
2, white vinegar can be replaced with rice vinegar, etc., just so that the pickled radish is not white.
Fifth course: sauce radish
Daikon radish is one of the cheapest vegetables of the season, you can usually buy one for a few dollars, come back to cut into thin slices and make kimchi, you can pickle a lot. The well-made kimchi is crisp and refreshing, and is very appetizing when used with congee or other staple foods.
Specific production method
The first step: prepare the ingredients. 1 white radish, a few red peppers, a few cloves of garlic.
Step 2: Clean the white radish and cut it into thin slices. (The skin of the radish can be left behind so that it will be more crispy when it is pickled.)
Step 3: Put the white radish into a pot, then sprinkle with a spoonful of salt and mix well, and marinate for 30 minutes.
Step 4: After pickling, there will be a lot of water in the radish, as shown in the picture. Then, use your hands to clench the water dry.
Step 5: Add 1 tbsp sugar to the radish and mix well for 30 minutes. Once marinated, again use your hands to dry out the excess water.
Step 6: Start pickling the radishes. Add 8 tablespoons of soy sauce, 3 tablespoons of vinegar, 2 tablespoons of sugar, a few red chili peppers, a few slices of garlic, and half a bowl of cold water to the radish and mix well. Then, cover with plastic wrap and place in the refrigerator to marinate overnight.
Step 7: Plate and serve~
A few more words
1, before pickling, pickle the radish slices once each with salt and sugar, and then squeeze out the water, which can remove the raw radish flavor well and make the pickled radish taste better. So make sure you don't skip the two steps of pickling with salt and sugar.
2, in the final pickled radish, the soup should not over the radish.
3, marinade, chili and garlic and the amount of their own taste to put, can not eat spicy pro can not put.
Sixth: Mixed kimchi
To say what dish is the most rice, refreshing, and greasy, it is not kimchi. The following to introduce you to the practice of this assorted kimchi, a few simple steps, soak a night can be consumed. The taste is fresh and crisp, exceptionally appetizing.
Specific production method
The first step: prepare the ingredients. Cabbage moderate amount, a few celery, half a carrot, white radish moderate amount, tender ginger 1 piece, a few small red pepper. (You can also choose cucumber, cabbage gangs and other such vegetables with a harder texture. The amount of chili pepper as your taste to put.)
Step 2: Wash and drain all the ingredients, then cut them into strips and put them into a pot without oil. (For crunchy texture, it's best to remove the tendons from the celery. In addition, if you do not like to eat too spicy, do not cut the small red pepper.)
Step 3: Add 2 tablespoons of salt to the pot, toss to coat and marinate for 1 hour.
Step 4: Take a large bowl, put 3 tablespoons of salt, 2 tablespoons of sugar, 4 tablespoons of white vinegar, 2 tablespoons of the soup of pickled peppers, and half a bowl of cold boiled water into the bowl and stir well, and the pickle water is ready. (If you do not have the soup of pickled peppers, you can not use it.)
Step 5: After pickling, a lot of soup will come out, as shown in the picture, pour out the excess soup.
Step 6: Put all the ingredients and the pickle water together in a plastic container, toss to coat, cover and refrigerate overnight and serve.
Step 7: When you eat, you can drizzle a little more chili oil with your own taste, it tastes better.