1. Vegetables are cleaned
2. Cut the lotus root into thin slices. If you can’t blanch it in the pot at that time, put it in a basin to soak it to prevent the cut surface from oxidizing and turning black.
3. Boil in a pot of boiling water for one minute
4. Take it out and spend two times in cold water
5. Xinlimei radish cut into thin slices
6. Cabbage cut into diamond-shaped pieces
7. Sliced carrots
8. Thinly sliced cucumber
9. All the lettuce in the pot
10. Add 2 grams of salt, stir evenly with chopsticks, and marinate for 15 minutes
11. After marinating, hold it slightly with your hands and pour out the marinated vegetable juice
12. White vinegar and white sugar are prepared, the ratio is 1:1, that is, 350 grams of white vinegar and 350 grams of white sugar. If you like the sour taste, you can put less white sugar, otherwise, add more white sugar.
13. Remove the lotus root slices that have been in cold water, drain the water, put it in a vegetable bowl, and pour the white vinegar and sugar into the bowl together
14. If you like spicy food, you can also add a Chaotian pepper, or add two more according to your taste. If you like more spicy, you can add a few pickled peppers and pickled pepper water to make the kimchi more appetizing and unique in flavor
15. It can be eaten directly after marinating for more than two hours. 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 are excellent. Because of the white vinegar soaking, the dishes are still Is crunchy
16. If you don’t eat it at the time, it’s best to put it in a glass jar, keep it sealed, and take it as you eat
17. After a night of marinating, the red and pink color of Xinlimei radish has penetrated into the soup and other dishes. It is completely natural color, eye-catching and appetizing.
Tips:The amount and type of vegetables in this kimchi can be changed at will, but it is best to choose this kind of roots, which are chewy and crisp; the lotus root must be blanched before it is delicious, tender and crisp, if it is not blanched directly Eat, it will taste hard and the wood is not tasty; it is best to put a hearty radish, eat more radishes in winter, and the heart of the beautiful radish is purple-red inside, after marinating in white vinegar, the color is soaked, and Dyeing other dishes is very beautiful; if you add a few pickled peppers and pickled pepper water, the kimchi will be more appetizing and unstoppable.
