)
Cold Radish Slices (silk)
by m+n Zhang Zhensheng
Favorite
Difficulty
Easy
Time
15m
Serving
2
Korean kimchi, we generally refer to the Chinese cabbage kimchi eaten during the period from late autumn to early spring.
After this period of time has passed, from late spring to summer, a lot of wild vegetables will grow on the hillside or in the mountains, or the Hangzhou cabbage, Chinese cabbage, cucumber, etc. that people grow. They are all good ingredients for making kimchi. Pickled kimchi, or soup kimchi, etc.
Summer kimchi is usually eaten in a short period of time, two or three days at most, so they are relatively simple, the taste tends to be slightly spicy, sweet and sour, sweet and crisp. Soup kimchi, more importantly, it tastes cold and refreshing."
After this period of time has passed, from late spring to summer, a lot of wild vegetables will grow on the hillside or in the mountains, or the Hangzhou cabbage, Chinese cabbage, cucumber, etc. that people grow. They are all good ingredients for making kimchi. Pickled kimchi, or soup kimchi, etc.
Summer kimchi is usually eaten in a short period of time, two or three days at most, so they are relatively simple, the taste tends to be slightly spicy, sweet and sour, sweet and crisp. Soup kimchi, more importantly, it tastes cold and refreshing."
)
)
)
)
)
)
