The first Korean kimchi: lemon kimchi

This kimchi tastes crisp and refreshing, sour and spicy with a hint of lemon fruit flavor, very appetizing.

How to make it

Step 1: Prepare the ingredients. Water radish 4, celery a few, red pepper (do not put), 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 is put according to your taste.)

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.

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 the plastic box. Then cover it and put it in the refrigerator to marinate for a few hours or overnight.

The second Korean kimchi: sliced lotus root with pickled peppers

The sliced lotus root made in this way is crisp, fresh and tender, with a little bit of spiciness in the sourness, making it a very sweet home-cooked side dish.

Specific production method

Step 1: Prepare the ingredients. Lotus root two, pickled pepper moderate, red pepper (do not put) moderate, ginger 1 small piece, a few cloves of garlic. (Pickled peppers, chili peppers with their 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 over 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.

Step 4: Put the lotus root slices into the water to soak for a while. (Soak off some of the starch from the lotus root slices and they will taste crisper.)

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 boiled 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 third Korean kimchi: sweet and sour white radish

Sweet and sour white radish, a very refreshing appetizer small kimchi, sweet and sour appetizer, can be said to be the kimchi sector of the small fresh oh.

Specific production method

Step 1: 1 white radish, red pepper a little. (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.

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, and then pour in the right amount of cold boiled water and mix well, the sweet and sour water is ready.

Step 5: 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 into the refrigerator to marinate for a few hours or overnight before serving.