When making dinner, I made pickled Leizhou sauerkraut (five-color pineapple kimchi) as I wished, and it took some effort to match the ingredients, choosing colorful foods, cucumber's bright green, carrot's red, white radish, yellowish pineapple, and reddish brown plums, and mixing them into a light, sweet and sour taste with lemon icing sugar sauce to stimulate the taste buds and increase the appetite, which can be considered as a delightful appetizer and relief! It's a delightful appetizer and appetizer.

I. Ingredients :

1 cucumber

one pomegranate

half a carrot

half a white radish (total of 250 grams of all three)

100 grams of pineapple

1 lemon (you can substitute white vinegar)

3 plums

1/2 teaspoon of salt

9 grams of white sugar

II. How to make five-color pineapple kimchi

1. Wash and peel carrots and white radishes with water, cut them into even-sized diamond-shaped flower knife pieces, wash cucumbers with water, cut them into even-sized diamond-shaped flower knife pieces, and put them in a bowl

2. Sprinkle 1/2 teaspoon of table salt evenly over the vegetable pieces

3. Stir them well with chopsticks and put them aside to marinade for 2 hours to make them out of the water, and then Squeeze the salt water out of the vegetables with your hands

4. 100g of pineapple cut into diamond shaped chunks of equal size

5. Cut pineapple chunks and put them on top of the drained vegetables, add 3 plums

6. Peel the pomegranate and put the fruit into a bowl

7. Cut the lemon in half with a knife and squeeze the lemon juice out of the lemon with your hands

8. Add 9g of Sugar, sweet and sour juice

9. Mixed lemon sugar juice into the bowl

10. The second is to dehydrate the vegetables so that they taste crisper and have a brighter color.

2. Dehydrated vegetables should be hand squeezed dry vegetables in the water, because in the pickling process, salt will penetrate the surface of the fibers of the vegetables, hand squeezed the purpose is to let the brine release, pickle taste will not be salty.

3. You can make more at a time and keep them in the refrigerator for cold meals. Pickled vegetables can not be rinsed with a book, clip the pickled food should not use chopsticks containing water and grease, so as not to cause food spoilage.