Rouge Kimchi

Rouge Kimchi

1. Wash the dishes and scrape the skin of the lotus root

2. The lotus root is sliced into thin slices about 2 mm thick, and the knife power difference can be used with a slicer, which is uniform and thin

3. Boil in a pot of boiling water until it becomes transparent, then remove it, over cool water, drain and set aside

4. After the white radish is split in half, cut into thin slices. If the knife is poor, you can use a wiper to wipe it into even slices

5. Thinly sliced radish

6. Cut the cabbage into large diamond-shaped pieces and separate the stacked leaves

7. Put the sliced radish and cabbage into a large basin, sprinkle about 3 grams of salt, mix the vegetables with clean hands, and marinate for about 15 minutes

8. Look, a lot of soup has already come out. Pour out the soup and don’t use it. The vegetables continue to stay in the pot.

9. Pour the lotus root slices into the basin

10. Sugar and white vinegar ready

11. First pour 350 grams of white sugar on top of the vegetables, and then pour 350 ml of white vinegar on the sugar to accelerate the melting; this ratio can be adjusted according to taste, if you want to eat sweet, you can put more sugar, but I personally think this is sweet and sour The degree is very suitable, if there are more vegetables, you can increase the dosage appropriately

12. Stir evenly with chopsticks, turn it over several times, and then store it in a large glass jar. Pick it up with clean chopsticks when eating

Tips:

White sugar and white vinegar are good preservatives, so if they are left for a long time, the vegetables will not become wilted, and the crunchy taste can still be preserved;
After the kimchi is eaten, the remaining white sugar and white vinegar solution can still be used;
The lotus root slices must be blanched in water and then soaked, so that they are crispy and tender, otherwise the raw lotus root slices are put in and eaten like wood;
First use salt to remove the excess soup from these dishes, and then soak them with white sugar and white vinegar, so that the flavor is more full;
If you like spicy, add a little pickled pepper and pickled pepper water when you soak it, it tastes even better!
After the kimchi is ready, if you eat it in a hurry, it can be done in an hour or two, but the pink of the radish has not been soaked, and the color is much worse. The dishes after two days of soaking are more flavorful, and if they are stored in the refrigerator, they will be more crispy and refreshing. The pink color you see is completely caused by the color of the beautiful radish in the heart after adding white vinegar, so you can eat it with confidence.