Cherry Radish in Vinegar
1.
Wash the cherry radishes, cucumbers, colored peppers, and orange peels, dry them in a ventilated place, and soak the lemon slices in a cool boil;
2.
Slice the above ingredients, cut the orange peel into silk, tear the cabbage into small pieces, do not put bay leaves, pepper, star anise, soaked lemon slices at the bottom of the bottle, and pour a small amount of white vinegar;
3.
Put the cut vegetables into the bottle and press, pour in white vinegar, sugar, salt, and then pour in the lemon slices soaked in the cold white boil until all the vegetables are gone;
4.
Close the lid and seal it, put it in the refrigerator for 4 hours before eating, and it can be stored for about 1 week.
Tips:
1. I used rice vinegar of 9 degrees, so I will add a little more lemonade to dilute it to avoid too sour;
2. The amount of vinegar is almost less than half of the amount, and the lemonade is added afterwards;
3. I added some oranges because there happened to be oranges, and the final kimchi had a light fragrance;
4. Here I added 5 tablespoons of sugar and 1 teaspoon of salt. Sugar and salt can be added according to my preference;
5. It is best to boil bottles and jars in boiling water for a few minutes to kill bacteria.
