Cold Diving Kimchi

Name: Cold Diving Kimchi
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Houttuynia cordata; 1 spoon oil; 1 spoon salt; several ginger; 1 radish

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

Diving kimchi is a regular dish at my home. There are many kinds of materials for making diving kimchi. Almost any vegetable can be used. Houttuynia cordata is the most eaten. Houttuynia cordata juice has a significant inhibitory effect on Staphylococcus aureus. Reduced.
At the same time, both houttuyfonate and decoction of houttuynia cordata can obviously promote the phagocytic ability of white blood cells and enhance the immune function of the body.
In addition, the quercetin contained in Houttuynia cordata has the effect of dilating blood vessels and can effectively dilate the blood vessels of the kidneys. The large amount of potassium salt contained in it has the effect of enhancing diuresis.
Finally, Houttuynia can improve the fragility of capillaries, promote tissue regeneration, and have the effects of analgesia, hemostasis, and cough, but it has no expectorant and asthmatic effects.

Ingredients

400g Houttuynia Cordata
1 spoon Oil
1 spoon Salt
several Ginger
1 Radish

Cold Diving Kimchi

1. Put two tablespoons of salt in cold water

2. Soak the washed and dried houttuynia cordata and white radish for two days

3. Take it out and put it in a bowl for later use

4. Boil half a cup of water and add a little oil

5. Add shredded ginger, green onion, chili powder

6. boil

7. Pour it on houttuynia cordata

Tips:
1. Make sure to pay attention to making kimchi, all materials must be dried and not exposed to raw water
2. You can add water and salt after eating. As long as you don’t touch the raw water, the kimchi water can be used all the time.
3. If you want to eat something sour, just soak for a few more days, the longer it gets, the more sour it will be.