1. Carrots, Xinlimei radish, cabbage, ginger, salt, pepper, bay leaf, star anise, dried chili, white wine.
2. Add appropriate amount of water to the pot, put the pepper, star anise, and bay leaves into the pot and boil for 5 minutes.
3. Pour in white wine and salt and turn off the heat.
4. Cover until cool.
5. The radish in the heart is peeled and the inner skin is preserved.
6. Peel off the inner skin, shred or slice the radish.
7. Cut carrots and cabbage into cubes or shred.
8. Put all kinds of vegetables into the container, and the inner skin of the radish can also be eaten, and then pour in the cold kimchi juice.
9. The container is sealed and it can be used after marinating for two or three days. I can't help but open the lid and eat it after 12 hours. When I opened the lid, the color was red.
10. Season with appropriate amount of light soy sauce, sesame oil and chicken essence to make it fragrant and refreshing. I show off again to make a flowery shape with a cookie mold, which is delicious and eye-catching.
11. In my heart, if the radish has been pickled for a long time, the color will be pale, and the kimchi juice will turn red. I added some slices of white radish to the vegetable pot and it turned into pink. I took a photo when I ate it. The styles are beautiful.
