Kale leaves and radish shredded radish chunks, put some chili pepper pickle put some salt soak up the main ingredients kale 500g auxiliary ingredients sugar 60g salt 10g orange peel appropriate amount of water appropriate amount of white vinegar appropriate amount of garlic slices appropriate amount of steps kimchi kale practice steps 11. kale peeled, sliced kale kale practice steps 22. a little salt, pickle, and then washed and drained over the water kimchi kale practice steps 33. ingredients mixture If you like, you can adjust the taste according to their own taste preamble ate spicy cabbage it, with spicy cabbage method of soaking the kale flavor is no less than a lot of people do kimchi like to use pears, I do not like to eat pears to do kimchi, too much moisture, I think that apple fermentation is a good idea, but it's a good idea. I don't like pear kimchi, too much water, I think apple fermentation kimchi is more delicious. Kale dissected 4 cloves, layer by layer rubbing salt. Salt for 12 hours. Wash with water to remove excess salt. Place on steamer rack to control water. Peel the apples and quickly stir in two tablespoons of sugar, add garlic paste, dried chili peppers and chili powder and stir. Spread the stirred hot sauce mixture in layers over the kale, touching the rest to pour it all over the top and spread it well. Seal the mouth of the container with plastic wrap and place in the refrigerator for 24 hours. 24 hours later, remove from the refrigerator and cut into pieces for serving.

1 Cut kale into 4 pieces and salt in layers. Salt for 12 hours.

2 Wash with water to remove excess salt. Place the kale on a steamer tray to control the water.

3 Peel the apples and quickly mix in two spoons of sugar, add garlic paste, dried chili peppers and chili powder.

4 Stir in the hot sauce and spread it over the kale, then pour the rest over the top and spread it well.

5 Seal the container with plastic wrap and refrigerate for 24 hours.

6 After 24 hours, remove from the refrigerator and cut into pieces.

Kale how to do delicious can do kimchi -: Pickle (kale) practice Mustard simple wash, dry until the rod and leaves are soft, do not sun too dry if the sun in the outdoors back or wash more healthy, shake off the water after the salt and knead a little, salt should not be put too much, or it will become bitter Some people to the step of the direct canning, in fact, cut all the way after the lid can be eaten directly more convenient Squeeze out the excess water, find a clean jar, and the lid can be directly eaten, squeeze out the excess water, and the lid can be used for the food. water, find a clean jar, be sure to stuff the vegetables tightly compacted, and finally sprinkled a little vinegar on the surface This is the finished product, not what I did, and so the color into this after you can eat

How to pickle skimmed orchid cabbage and practice: Ingredients Cabbage practice pickle pickle, first of all, you have to buy a kimchi altar (this altar is more special, altar around the mouth of the altar has a ring of concave trays, you can hold the water, altar with a mantle lid, the altar with a mantle lid, and the water can be sealed with the lid, the tray can be sealed by putting water. The tray can be sealed by putting water on it and covering it with a lid. To make sure that the water is not too much, put the cabbage outside for two or three days to evaporate some of the water. Wash your hands and knives well, so that they are completely free of oil. Cut off the...

How to make sauerkraut? Beijing sauce kale is very simple, as long as you follow the recipe step by step you will surely enjoy a delicious dish, Beijing sauce kale is one of the Chinese cuisine in the Cantonese cuisine is very characteristic of one of the dishes, Beijing sauce kale as the main material, cooking to stir-fry vegetables based on the flavor of the sauce, follow the food Jie site for you to provide dishes ...

How to make kale into kimchi: The actual Chengdu city like multiplication method to produce the method of conveyor belt is like to produce

How to drown sour and spicy kale: Put vinegar

How to pickle pickles with mustard leaves -: First of all, the mustard should not have oil, washed and cooled in the sun for half a day (to dry out the water) to the leaves are soft and soft, and then with a pinch of salt (salt should be appropriate, can not be too salty, and not tasteless, and not too much). Not too salty, not tasteless,), pinch out a little water on the line, and then put in the prepared altar pressure, the surface and then put a little salt, altar mouth should be sealed, must be sealed. After two to three weeks, you can eat.

How to make sour and spicy kale -: To make kimchi, put more red pepper and white vinegar

Can kale be pickled -: To make pickles, we use mustard hearts. Wash the mustard heart, a catty of vegetables with about 20 grams of salt pickle for 10 minutes, and then rub the vegetables by hand to soften the body of the vegetables, this step can be more refreshing. After the first step, boil the vegetables in boiling water. The vegetables should only be boiled a little bit, but not completely, so boil them for no more than a minute. Put the vegetables into a container and add 2 tablespoons of rice vinegar to the water after it has cooled. When the water cools, pour it into the container with the hearts of mustard greens, keeping the water above the tops of the greens. If the pickle is made with vinegar, it can be eaten after 24 hours. If you don't add vinegar, you need to soak it for half a month before you can eat it.