1. Prepare white radish, 1 red-core radish, green radish, and carrot.
2. Appropriate amount of refined salt, appropriate amount of white vinegar, appropriate amount of small red pepper, 3 cloves of unpeeled garlic, appropriate amount of pepper, and appropriate amount of rock sugar (according to your own taste).
3. 2 molds, appropriate amount of purple cabbage.
4. Cut the radish into slices, and then use the mold to buckle out the pattern.
5. Chopped ingredients (the color of carrots from Sichuan is very beautiful).
6. Brush the glass to remove the water, and then wipe it with white wine to eliminate the poison. The purple cabbage petals are placed at the bottom of the glass bottle in a block shape, and then placed randomly according to the different colors of radish flowers.
7. The beautiful radish flower sticker bottles are placed beautifully.
8. Then put all kinds of auxiliary materials in the bottle mouth, put in the right amount of mineral water, one-half of the bottle is enough (because the vegetables themselves have a lot of water).
9. Add some white wine to the right amount (to prevent mildew).
10. My bottle is made for enzymes and it is well sealed.
11. Just put the bottle in the room at normal temperature.
12. This is how the kimchi looks like a week later. The purple cabbage and red core radish have a beautiful red color.
13. Serve it on the plate. It is sour and salty, slightly sweet, slightly spicy, and has a light pepper flavor. It is really refreshing, and it is delicious as a small side dish for breakfast.
14. Homemade kimchi is hygienic and delicious.
15. Making kimchi for the first time is much better than buying.
Tips:Add a moderate amount of seasoning, and taste the taste in a few days before seasoning.
