Homemade delicious kimchi
Overview
In the past, all the kimchi I ate was purchased. Try the fun of making homemade kimchi. It only takes one hour of operation and one week of fermentation, and you can taste clean, nutritious and delicious kimchi with bright colors and no additives. Haha, give it a try.
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Ingredients
Steps
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Prepare 1 white radish, 1 red radish, 1 green radish, and 1 carrot each.
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Appropriate amount of refined salt, appropriate amount of white vinegar, appropriate amount of small red pepper, 3 cloves of unpeeled garlic, appropriate amount of Sichuan peppercorns, and appropriate amount of rock sugar (according to your own taste).
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molds, appropriate amount of purple cabbage.
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Slice the radish first, and then use a mold to cut out the flower shape.
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Chopped ingredients (the color of the carrots grown in Sichuan is very beautiful).
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Brush the glass clean and remove the water, then wipe it with white wine to disinfect it. The purple cabbage petals are placed at the bottom of the glass bottle in a block shape, and then arranged at random according to the radish flowers of different colors.
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The beautiful radish flower sticker vase is beautifully arranged.
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Then add various auxiliary ingredients to the mouth of the bottle, and add an appropriate amount of mineral water to half of the bottle (because vegetables themselves have a lot of water).
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Add an appropriate amount of white wine (to prevent mold).
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My bottle is for making enzymes and has a good seal.
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Just keep the bottle indoors at normal temperature.
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This is what the kimchi looks like after a week, with purple cabbage and red core radish picking up a beautiful red color.
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Serve it on a plate. It is sour, salty, slightly sweet, slightly spicy, and has a hint of peppercorns. It is really refreshing and can be used as a delicious side dish for breakfast.
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Homemade kimchi is hygienic and delicious.
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The first time I made kimchi, it tasted much better than buying it.
