Red Oil Kimchi

Name: Red Oil Kimchi
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Red radish; Some carrot; Some ginger; Some Sugar; Some salt; Some White vinegar

by Jane Baby

4.8 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

These flavors have been eaten since I was young, and I habitually think that it is our local specialties, and every time they are called, they are prefixed with the name of the hometown before the name of the dish. Take kimchi as an example. Starting from snacks, there are two flavors: sweet and sour and salty and sour. I call them Sichuan kimchi. The traditional Sichuan kimchi is the kimchi water made from salt water + peppercorns, and the salty and sour taste is the fermented taste. Another kind of sweet and sour kimchi is brewed and fermented with sweet and sour water. Watching Taiwanese food shows, they filed it in the ranks of Taiwan kimchi, so today I will call it Taiwan kimchi.
Since Lidong, every soup has increased, and soup with rice is a favorite of many girls, including me. Although I know that eating rice in soup for a long time is bad for my stomach, I still can't give up this bite. Sichuan people prefer to eat "hot rice", and that bite of "bath kimchi" (that is, overnight kimchi) is even more indispensable. The kimchi introduced today is sweet and sour. I personally like it very much. It is simple and convenient. This season is the season when red radishes are on the market. Take advantage of the season to get over the addiction of kimchi. "

Ingredients

Some Red Radish
Some Carrot
Some Ginger
Some Sugar
Some Salt
Some White Vinegar

Red Oil Kimchi

1. Peel off the outer skin of the red radish, cut the radish into sections, slice the radish, cut the carrot into long strips, and cut the Jerusalem artichoke into small pieces.

2. Pickle the sliced radish with a little salt and pour out the water.

3. Put the white sugar into warm water to melt completely, then add white vinegar to make kimchi water and pour it into an airtight jar (sugar: white vinegar=2:3 is only an approximate ratio, you must taste it and adjust it according to your own taste.)

4. Carrots, Jerusalem artichokes, and red radishes are put into an airtight jar in turn, covered and marinated for about two days, you can eat it (if you like a sour taste, the marinating time should be increased by one day)

Tips:
Kimchi is most afraid of bacteria breeding and eating bad stomach. When washing it first, you must pay attention to it. I usually wash it with rice water or add a little baking soda. Both methods can combine the pesticides on the vegetables. There are also cut vegetables. I will soak them in cold boiled water and wash them again. The kimchi can be eaten with confidence!