Speaking of kimchi, the first thing that comes to mind is Korean kimchi, Sichuan kimchi, Northeast kimchi and other representative local characteristics. In fact, the practice of kimchi is not limited to the local area, there are many niche practices that exist in some small families. These practices have been adjusted in various ways, and they are liked by their own families and can be loved by more and more people.
Rather than pickled kimchi for a long time, I personally prefer pickled side dishes. Simple and fast, no need to wait for a long time. The ingredients are relatively fresh, the method is relatively simple, the taste is refreshing, the taste is light, and it is more suitable for appetizing before meals, or with porridge with rice is a good choice. There are also many ingredients suitable for kimchi, such as radish, cucumber, lettuce, cabbage, etc., each with its own delicious taste. Today, together with cabbage and carrots, make a refreshing, crisp, tender, and especially delicious appetizer kimchi. Home-style, simple method, can be done at night, can be eaten in the morning.
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【Ingredients】1 cabbage, 1 carrot, 3 garlic, 3 red peppers, salt, white vinegar, sugar
【Specific method】
1, Add 500 grams of water to the pot, pour 40 grams of sugar and 15 grams of salt and stir to melt, bring to a boil on high heat and put aside to cool.
2, sugar water cold and then add about 60 ml of white vinegar seasoning, then you can taste the taste, according to their own preferences can be appropriately adjusted sugar, salt, white vinegar specific dosage. The taste is adjusted and the kimchi juice is ready.
3, Rinse the surface of the cabbage with water, cut in half and tear the leaves into small pieces. A carrot, peeled and cut into diamond-shaped pieces. Put them together, add the right amount of salt according to the amount of dishes, mix well, and set aside to marinate for an hour.
4, then prepare the garlic, cut into garlic slices, or crush it. Then prepare a few red peppers according to your ability to eat spicy, and cut them into circles with a slashing knife.
5, Marinate the cabbage for an hour and pour out the marinated water. Add cold boiling water to the side and wash off excess salt from the surface. If the cabbage is not very salty, the washing step can also be omitted.
6. Squeeze the cabbage dry and put the garlic slices and peppers in. Then pour in the previously made kimchi water, the amount of water is preferably not more than cabbage, or flush with cabbage, so that the ingredients can be tasted. Seal with plastic wrap and refrigerate overnight before serving.
Crisp and tender, sour and spicy appetizing kimchi is ready, super delicious, the more you eat the more addictive.
Kimchi making tips
1, the amount of sugar, vinegar and salt is not fixed, and can be adjusted according to the amount of dishes. I like to be a little bit sour, so I use more white vinegar than sugar.
2, millet pepper is relatively spicy, according to their own ability to eat spicy appropriate amount of added.
3, cabbage with salting a step must not be less, pickle out excess water, eat more crisp.
4, buy cabbage, choose the leaf wrapping is not particularly tight kind. There is no odor, the taste is more crisp and tender.
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