1. Wash the fresh radishes, ginger, and peppers, and drain the water to ensure that there is no drop of raw water on the ingredients; cut the two radishes in half, peel the ginger and cut in the middle, and remove the stalks of the peppers (reserve a little root to prevent moisture from entering the finished product Becomes empty skin).
2. The ingredients are ready; take a clean container and pour it into the cool boiled boil; add appropriate amounts of salt, sugar, sorghum liquor, and white vinegar and stir well; add pepper, carrot, fruit radish, ginger, and chili.
3. Seal the mouth of the container with plastic wrap and close the mouth tightly; place it in a cool, ventilated and dry place for three days before eating.
4. On the fourth day, haha, the finished product is out and ready to eat. The kimchi fungus has fermented, and the water has turned red. Just open the lid and eat.
Tips:Tips:
After the finished product is out, taste whether you like it. If it is sour, add more salt, if it's salty, then add some sugar, if you want to be more crispy, just add some white wine.
The kimchi juice poured into the container must be completely submerged by the ingredients.
There are roughly three ways to eat:
1. Eat directly, cut into the shape you like with a knife after fishing it in, and then eat.
2. Eat cold, add appropriate amount of monosodium glutamate and chili oil on the basis of Method 1 and mix well. This kind of taste will be better. I always eat it like this. It is very delicious with porridge and rice.
3. Stir-fry and eat. It can be used as kimchi pork shreds, kimchi fried konjac, soaked ginger chicken, kimchi potato shreds and so on.
