1. Wash the cabbage and tear it into small pieces, cut the rouge radish into small pieces, and clean the bubble altar (without any oil).
2. Put the prepared cabbage and radish in a jar, add spicy millet, pepper, rock sugar, add a spoonful of salt and a spoonful of white vinegar, and finally add it in cold boiling water and seal it, usually soak for 24 hours. You can eat it.
3. The soaked kimchi can be added with oily chili according to your own taste.
4. A hot and sour, crispy Sichuan-flavored kimchi is that simple.
Tips:The jar must not be soaked with oil, and the chopsticks with oil should not be used when it is soaked, otherwise it will produce flowers (it is waste), and it must be soaked in cold water, that is, boil and cool. Of water.
