Private House Kimchi
1.
Ingredients: sliced cabbage strips (shredded) about 8cm wide, sliced purple onion strips, and cut carrots into diamond-shaped slices. Ingredients: diced small red hot pepper, diced pickled pepper and millet pepper, and minced garlic.
2.
Boil a pot of boiling water, blanch the cabbage and carrots separately, remove them in about 2 minutes, and immediately put them in cold water for later use.
3.
Boiled cabbage, carrots, and shredded onions in a large container. Put salt, sugar, white vinegar, minced garlic, red hot peppers, and pickled peppers in sequence.
4.
Bring half a bowl of water to a boil in another pot, put the peppers and cook for 2 minutes, pour the pepper water into the container, and filter out the peppers.
5.
Finally, mix all the main ingredients, ingredients, and seasonings evenly and you're done. It tastes best after being refrigerated overnight! You can do more at a time, because there is no drop of oil in the whole process, and the kimchi can be stored in the refrigerator for a week. Use clean and oil-free chopsticks to pick up a plate each time, the taste is crisp, the taste is sweet and sour.
Tips:
1. Do not blanch cabbage and carrots for more than 2 minutes, and cool them thoroughly to ensure a crisp taste;
2. The soft white sugar and white vinegar must be put enough to be sweet and sour;
3. Avoid sticky oil during the whole process; 4. Seal well when storing in refrigerator.
