[cantonese Style Three-color Kimchi] Crispy, Sweet and Sour

Name: [cantonese Style Three-color Kimchi] Crispy, Sweet and Sour
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g White radish; 40g carrot; 50g Cucumber; Some Cold water; a little Young ginger; 17g salt; 35g Sugar; 33ML White vinegar

by Baa Mind and Happy Rabbit

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It is very suitable for the hot summer porridge. It is not very sour and is relatively light.

You can use cabbage, cabbage, lettuce and other vegetables to make. You can also add chili or pickled peppers as the seasoning. "

Ingredients

90g White Radish
40g Carrot
50g Cucumber
Some Cold Water
a little Young Ginger
17g Salt
35g Sugar
33ML White Vinegar

[cantonese Style Three-color Kimchi] Crispy, Sweet and Sour

1. Wash 90 grams of white radish and 40 grams of carrots, peel and cut into strips or pieces. Wash 50 grams of cucumber (peeled or not) and cut into strips or pieces. Add 17 grams of salt and knead thoroughly and marinate for 30 minutes until soft.

[cantonese Style Three-color Kimchi] Crispy, Sweet and Sour recipe

2. Pour away the excess juice from the marinated vegetable strips, rinse off the excess salt with cold boiled water, and then drain off the water

3. Add 35 grams of sugar and 33ML of white vinegar and mix well. At this time, according to personal preference, add a little sliced young ginger and shredded and de-seed pepper. (It’s okay if you don’t let it go)