How to make kimchi at home, which is fresh, tender, crisp, spicy and delicious, and has a different flavor? There are many kinds of pickles, some of which are both cooked and eaten, and some of which take time to consider. What we recommend to you today is the first method, which is usually simple and easy to sample, and is especially suitable for ordinary people living in cities to make and take at home.

Food seasoning: cabbage, carrot, salt, monosodium glutamate, white sugar, pure grain wine (relative height), white rice vinegar, millet spicy, garlic, dried Chili, pickled pepper and pickled pepper water. Production process:

The first step is to prepare 1 fresh cabbage in advance, wash it thoroughly, then break it into small flowers by hand and put it on a plate for reservation. The purpose of the hand is to maintain their delicate and crisp characteristics to the greatest extent, and in addition, to greatly reduce their loss of nutrients.

Step 2 In addition, prepare 1-2 carrots in advance, clean them (you can peel them if you want), then cut them into small strips with a knife and put them on a plate for reservation, as shown in the above picture.

Step 3: Then, pour the carrot sticks into the cabbage that has been torn a little earlier. At the same time, add a proper amount of salt, and mix them well (the posture is as gentle as possible, otherwise it will reduce the delicate and crisp taste), and put them aside for pickling 15min.

Step 4: After pickled cabbage and carrot, add an appropriate amount of cold water, clean it for 2-3 times, then throw away the unnecessary juice (this step is crucial), wring out the water, and then put it on a plate again for reservation. Then, add an appropriate amount of dried Chili, garlic, millet, and pickled pepper and pickled pepper water into the raw materials.

Step 5: Finally, pour a little monosodium glutamate, white rice vinegar, a little high-alcohol (the key is to promote fermentation) and a proper amount of white sugar seasoning (at this time, do not add salt). After mixing again, put them into a glassware with a dust cover. At the same time, pour the original soup, seal it for 4 hours, and then take it out.

Warm reminder: the glassware containing sauerkraut should be kept without water and oil as far as possible, otherwise, it will affect the delicate and crisp taste and taste. In addition, try to master the curing time, the first time is 10min, and the second time is about 4 hours. Naturally, it is no problem to put it in for a few days.