1. Take a clean, oil-free and water-free container, and put the pepper and ginger slices in the container
2. Pour hot boiled water into the container, let the water cool slightly and then pour the pickled pepper water
3. After the water is cool, put the pickled peppers, pour in white vinegar, add salt and mix well with the kimchi water
4. After the cabbage and enoki mushrooms, the other vegetables in the raw materials do not need to be blanched, just cut them into your favorite shapes for use
5. Blanching cabbage
6. Enoki mushroom blanched water
7. The blanched vegetables must be drained of excess water for later use
8. Pour all the vegetables in the recipe into the box
9. It can be eaten in the refrigerator for 24 hours. It can be eaten in the refrigerator for 24 hours.
Tips:1. The amount of pickled peppers depends on how spicy you like it
2. The amount of dishes should also be adjusted instantly according to the amount of water and the size of the container
3. The longer the refrigeration time, the more delicious the vegetables
4. If you keep it in the refrigerator, I kept the bottom soup for half a year and it didn’t break. In the meantime, you can add more salt and pickled peppers to the dishes.
5. When eating kimchi, be sure to use clean chopsticks to hold the amount you eat. Do not use oily or eaten chopsticks to hold kimchi. In this case,
The bottom soup is easy to spoil
6. When draining vegetables, try to drain them so that there are no water drops on the vegetables, otherwise the kimchi will easily become sticky
