Sweet and Sour Kimchi

Name: Sweet and Sour Kimchi
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 1-third root White radish; 1 carrot; Quarter Radish in my heart; 4 petals cabbage; 2 chili; 3 tablespoons Sugar; 1.5 tablespoons salt; 4 tablespoons White vinegar

by IreneZ

5.0 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

Fortunately, I chose the trial product of Bawang Supermarket-white vinegar. In fact, white vinegar is not used much in daily life, most of which are used for cold dressing or pickling. Heinz white vinegar is quite good from packaging to taste, colorless and clear, without impurities, and smells no pungent. The white vinegar kimchi made this time has simple ingredients, easy operation, and sweet and sour taste. It can be used as a snack or as a side dish~

Ingredients

1-third root White Radish
1 Carrot
Quarter Radish In My Heart
4 petals Cabbage
2 Chili
3 tablespoons Sugar
1.5 tablespoons Salt
4 tablespoons White Vinegar

Sweet and Sour Kimchi

1. All ingredients are cleaned and water is controlled for use

2. Chili cut into small pieces

3. Sliced white radish

4. Carrot slices

5. Sweet radish slices in the heart

6. Tear the cabbage into small pieces, and put all the ingredients in a larger pot

7. Put in one and a half tablespoons of salt

8. Add three spoons of sugar

9. Four spoons of white vinegar

10. Stir well

11. I use a small bowl with water to hold down the weight on the top. After 1-2 hours, a lot of soup will come out. Taste the taste

12. Put it in a clean container, seal it, put it in the refrigerator, and you can eat it after 1 day~

Tips:
1. Add ingredients according to personal preference. The crispy radish and cabbage are more suitable for pickling; if you only use cabbage, it is easy to make soup.
2. The seasoning is also arranged according to your own taste. Mine is a normal sweet and sour taste, and it is slightly salty to eat directly;
3. The container must be clean and oil-free;
4. Add some pickled soup after putting it in the container.