Assorted kimchi

Overview

It’s winter. Although we need to eat meat to increase calories, we feel tired after eating too much. At this time, a plate of assorted kimchi with sour, sweet and refreshing taste will definitely whet your appetite.

Tags

• hot dishes
• homemade ingredients
• old man
• korean food
• summer recipes
• fast food
• lunch
• beautiful radish in my heart
• cabbage
• cucumber
• dried chili pepper
• lotus root
• pickled pepper
• pickled pepper water
• white sugar
• white vinegar
• carrot
• salt

Ingredients

Steps

1. 1 Wash the vegetables

   

2. 2 Cut the lotus root into thin slices. If you cannot blanch the lotus root in a pot at that time, soak it in a basin of water first to prevent the cut surface from oxidizing and turning black

   

3. 3 Blanch it in a pot of boiling water for one minute

   

4. 4 Take it out and run it through cold water twice

   

5. 5 Xinmei radish cut into thin slices

   

6. 6 Cut cabbage into diamond-shaped pieces

   

7. 7 Thinly slice carrots

   

8. 8 Thinly slice cucumber

   

9. 9 Put all the lettuce in the basin

   

10. 10 Add 2 grams of salt, stir evenly with chopsticks, and marinate for 15 minutes

    

11. 11 After marinating, hold it slightly with your hands and pour away the marinated vegetable juice

    

12. 12 Prepare white vinegar and white sugar, the ratio is 1:1, that is, 350 grams of white vinegar to 350 grams of white sugar. If you like a sour taste, you can add less white sugar, otherwise add more white sugar

    

13. 13 Take out the lotus root slices that have been soaked in cold water, drain the water, and put them into a vegetable basin. Pour the white vinegar and sugar into the basin

    

14. 14 If you like spicy food, you can also add one chili pepper, or two more according to your taste. If you like it spicier, you can add a few pickled peppers and pickled pepper water to make the kimchi more appetizing and have a unique flavor

    

15. 15 Marinate it for more than two hours before eating it directly. If you want more flavor and beautiful color, it is best to marinate it for a day before eating. At that time, the color and taste will be good. Due to the soaking in white vinegar, the dish will still be crispy

    

16. 16 If you are not going to eat it at that time, it is best to put it in a glass jar, seal it, and eat it as you go

    

17. 17 After a night of pickling, the red-pink color in Xinmei radish has penetrated into the soup and other dishes. It is a completely natural color that is eye-catching and appetizing