Pickle
by Back Pot Housewives
Favorite
Difficulty
Normal
Time
48h
Serving
2
1. Wash the flooded vegetables one day in advance and let them dry. The cayenne pepper should be torn open to dry.
2. I like the little red pepper. Choose spiritual. Use more water bubbles when you buy them in the market.
3. This little red pepper is ready to be completely submerged, just let the raw water on the surface dry.
4. Wash the kimchi jars beforehand, dry them, and keep them free of raw water and oil. (It's all said, but it's good to use raw water in southern rural areas. Maybe the water quality in our city is not good.) , Cinnamon and salt boil in boiling water for ten minutes, let cool and put in the altar.
5. Put the dried vegetables in the jar.
6. The kimchi water should be over the vegetables, add ginger, garlic, and rock sugar.
7. Alright, Gai Gai, I flooded several altars.
8. Store in the dark, and eat after a week.
9. It's good to be served with side dishes, and appetizing. I love using these kimchi to cook fish and meat.
Tips:1. The water altar should be sealed with water, and the water at the mouth of the altar should not dry out.
2. The older the kimchi water is, the more fragrant it is. Add it as you eat it, but the general time for it to be submerged should not be less than a week.
3. The dishes and utensils in the altar must be clean and not stained with raw water and oil.
4. If there is less salt, it will be very sour, but too salt is not sour and it is not delicious, so master it yourself.
