Cabbage Kimchi

Cabbage Kimchi

1. Take three disposable water cups, pour sugar in one, white vinegar in the other two, one to two ingredients.

2. Pour the sugar into the oil-free milk pot, add more water to melt it.

3. Put it on the pot and boil. Don't put the white vinegar for now, let it cool naturally and then pour the white vinegar.

4. Slice the cabbage, cut the carrot into small pieces, and add three spoons of the porcelain spoon for the meal. Don't be afraid to add more salt at this time. The main thing is to let the vegetables marinate out of water.

5. After 20 minutes of standing still, the cabbage is out of water. Grab clean water with your hands, rinse twice with cold boiled water, and dry with your hands.

6. Pour the white vinegar into the sugar water, and then pour a cup of white vinegar water. Practice has proved that the sugar and white vinegar are one to two. Add a spoonful of salt.

7. Pour the adjusted water into the bottle of cabbage.

8. Pour one third of the pickled peppers, they are sold in the market, and even the pickled pepper juice is also poured!

9. Add a little pepper.

10. Add millet to be spicy.

11. Soak it for an afternoon, it's edible at night, sour! sweet! hot!

12. Tasteless, eat a little bit, drink the juice too, and the juice can also be used for sour soup dishes!

Tips:

The process of adding salt to the cabbage must not be omitted, otherwise it will not taste good!