In general, kimchi with old altar kimchi water can be eaten in about two days. Also refer to how many dishes are made and what dishes are made. Let's see how to make a pickle:

Taiwanese kimchi (pinyin: tai shi pao cai) is sour and sweet, crisp and refreshing. Chinese cabbage can be cooked in winter when it is on the market, and it can also be cooked in other seasons. This table-top pickle is much simpler to make, and it takes much faster to make, so it is easier for new cooks to get started.

Basic materials:

Cabbage 1 tree, carrot 1 root, 3 red peppers, 2 cloves of garlic, sugar 1 cup, white vinegar 1 cup, salt100g, and 300ml of water.

Production step

Step 1:

Pour water and sugar into a pot, boil until the sugar melts, turn off the heat, add white vinegar and 1/4 teaspoons of salt, mix well, and cool;

Step 2:

Cut cabbage into large pieces, peel carrots and slice them, remove seeds from peppers and slice them obliquely, and pat garlic flat;

Step 3:

Mix cabbage and carrot with salt, and marinate for about 1 hour until the leaves are soft;

Step 4:

Squeeze the vegetable leaves out of the vegetable juice by hand, rinse them repeatedly with cold boiled water to remove salt, and then squeeze them dry;

Step 5:

Put cabbage, carrot, pepper and garlic into a clean and oil-free fresh-keeping container, and pour in the cool sweet and sour juice;

Step 6:

Cover tightly and put it in the refrigerator for more than one day until it tastes delicious.