Sweet and Sour Kimchi
1.
Clean the vegetables and scrape off the outer skin of the radish
2.
Cut the cabbage into diamond-shaped chunks
3.
Cut carrots into thin slices or rub them with a wiper
4.
Cut the white radish into thin slices or rub it with a wiper
5.
Cut cucumber into slices about 3 mm
6.
Put all the vegetables in a pot, sprinkle a little salt
7.
After mixing well, let stand for about 15 minutes
8.
Grip the marinated vegetables with your hands and squeeze out the excess vegetable juice
9.
Soft sugar and white vinegar are ready
10.
Put the sugar into the basin, pour the white vinegar on top, stir evenly with chopsticks to melt the sugar
11.
It can be eaten after marinating for an hour. If it can be marinated for more than two days before eating, the taste and texture will be better.
12.
Sweet and sour, so crispy
13.
Refreshing, relieve greasy, appetizing
Tips:
Choose vegetables that can be directly eaten raw; the type can be adjusted according to your own taste; the ratio of sugar and white vinegar is basically 1:1, but you can also adjust it according to your own taste; this kimchi can be eaten in a short time, or Marinate for a few days before eating, which can reduce the formation and intake of sodium nitrite; the white sweet and sour sauce of kimchi can be used repeatedly; if you want to eat spicy, add a little pickled pepper water and pickled pepper to taste better.
