Kuaishou Pickles
Overview
Kimchi is a kind of fermented pickled dish. Various vegetables or fruits are pickled in salt water. It has a pure and clear taste without adding too many condiments. Vegetables have a special flavor after being pickled and seasoned, so kimchi is very popular and popular. Pickling kimchi requires time and experience, which can range from ten days and a half to several months or more. While waiting for the kimchi to be pickled, the unique taste of the kimchi always makes us unable to hold back. Months are too long, seize the day!
Tags
Ingredients
Steps
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Pour water into the pot, add a handful of peppercorns and bring to a boil.
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Wash green peppers and red peppers, remove seeds and slice them into slices.
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Wash the cabbage and cut into large pieces.
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After the pepper water has cooled down, add a tablespoon of refined salt and ginger.
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Pour in a tablespoon of sugar.
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Pour in an appropriate amount of white wine, about two tablespoons.
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Boil the pepper water again, turn off the heat and let cool.
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Pour water into the cooking pot, turn off the heat after the water boils, blanch the cabbage and green and red pepper slices, take them out and let them cool.
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Put the cooled cabbage and green and red peppers into a clean container, and pour in the cooled pepper water.
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After the lid is sealed, leave it for two days before taking it out and eating it. Pickled kimchi, topped with a little chili oil, tastes sour and spicy and appetizing.
