Cheyenne~Sour and refreshing kimchi

Overview

As soon as May Day is over in Shanghai, the temperature starts to rise, and with it comes that sticky, wet yellow plum celestial body feeling. In the messy weather, I will definitely miss the light white porridge more, with the refreshing pickles and kimchi, it is really comfortable ~

Tags

• side dishes
• pickles with soy sauce
• old man
• sichuan cuisine
• dinner with friends
• autumn recipes
• dinner
• cabbage
• cucumber
• green pepper
• high concentration liquor
• red pepper
• sugar
• white radish
• white vinegar
• zanthoxylum bungeanum
• carrot
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wash the ingredients and completely dry them

   

2. 2 Cut the radish, carrot, and cucumber into strips, and tear the cabbage into slices

   

3. 3 Pour a large bowl of water (noodle bowl) into the pot, add salt and sugar, bring to a boil, then add green pepper, red pepper, peppercorns, ginger slices, bay leaves, etc. The prepared brine is cooled naturally and an appropriate amount of white vinegar is added.

   

4. 4 Prepare a sealed jar with cabbage slices at the bottom, then add radish, carrots, and cucumbers, pour in cooled brine, add a capful of high-concentration white wine, and shake well. Store the sealed jar in a cool place and it will be ready for consumption in about 2 days. When the weather is hot, it can be stored in the refrigerator.