Instant kimchi that can be eaten the next day
Overview
Traditional kimchi takes a long time, and if you are not careful, all your previous efforts will be wasted. The instant kimchi takes only a short time, is easy to make, and can be eaten the next day. It tastes sour and sweet and has a bright color. As a breakfast appetizer, it is appetizing both in terms of color and taste.
Tags
Ingredients
Steps
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Cut the white radish, carrot, and cucumber into thin strips of about 5 to 6 centimeters long and about 0.7 inches wide.
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Wash the fennel cleanly and shake it dry. Don't worry if there are a few water stains. Tear into large pieces, or into whole square pieces. The stem in the middle of the leaves can be cut in half to marinate faster and enhance the flavor.
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Non-spicy thick-skinned peppers, cut into irregular shapes.
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Take an empty bowl and pour 150g white vinegar, 200g pepper pickling water, and about 10 pickled peppers. If you like spicy food, add more. You can also cut the pickled peppers into shreds with scissors. Add 35 grams of white sugar, 4 grams of salt, and stir evenly to form kimchi water. Taste the soaking water yourself, the taste may be a little stronger, because when the vegetables are added, water will separate out and dilute the soaking water. In short, everything is based on Hedan's own taste.
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Add vegetables, and you can also cut some shredded ginger and garlic for seasoning. Cover with plastic wrap and let it rest. You may not be able to put all the vegetables in at first, so you can put them in batches. When the vegetables from the previous portion are soaked and water comes out, you can put in another portion, stirring in between. If you soak a lot, store it in the refrigerator to keep the kimchi crispy.
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You can also add a small amount of soaked water, take a small glass bottle, put it in every night, and you can eat it the next morning. The freshness is small and does not take up space.
