Homemade Kimchi
by Linlan Jasper_FwoFTZ
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Wash the above-mentioned materials, dry them and set aside
2. Pour the cold boiled boil into the earthen jar, pour the wild sansho pepper and water into it, add the right amount of rock sugar, the right amount of salt, and then put the dried ingredients into the jar, drip the high white wine, and cover the lid
3. Add cool white to the side of the jar to seal it, and the water on the side of the jar cannot be broken
4. On the fourth day, it’s not cooked yet, continue to soak
5. After a week, the vegetables are dead and ready to eat
6. After ten days, it’s all soaked. Cut a few slices of porridge and eat the soft cakes that you bake.
Tips:Use special chopsticks to pick up the kimchi
