[lazy Version] Kimchi, Kimchi

Name: [lazy Version] Kimchi, Kimchi
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pickled ginger; Some Pickled garlic; Some Pickled green peppers; Some Pickled Cabbage Stem; Some Pickled snails; Some Rose rice vinegar; Some Sugar

by A piece of cake

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I turned out the kimchi making pictures for the first half of the year, and there are still unfinished ones in the refrigerator.

Ingredients

[lazy Version] Kimchi, Kimchi

1. Pick the pickled ginger slices sold in the supermarket and rinse them with cold boiling water for later use.

2. Wash the pickled garlic in the same way and set aside.

3. Choose the whole pickled green pepper and wash it in the same way.

4. Wash the pickled snails in the same way.

5. The stalks in the middle of the homemade pickled cabbage are kept. My pickled vegetables are very famous. Haha, many relatives and friends said that because the pickles are good, the taste is so great.

6. Mom drained all the vegetables and processed them again: cut the peppers into small pieces (no problem within a few months, a little bit spicy over time); choose a shorter screw vegetable; cut the pickled cabbage into small pieces.

7. Mix them together and put them in a large pot, one layer of vegetables and one layer of sugar, mix well and put into a bottle.

8. Press tightly, add rose rice vinegar, and leave the dish. Cover it with plastic wrap and eat it within 24 hours. Store it in the refrigerator. It will be fresh for half a year and a year.