Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Lotus White ( 1/2 ) | Salt ( 10g ) |
Zanthoxylum bungeanum ( 10 capsules ) | Rock sugar ( 7 pieces ) | White vinegar ( 15ml ) | Ginger slices ( 8 slices ) |
Garlic cloves ( 6 pcs ) | Red pepper ( 5 pcs ) |
Baijiu (sorghum wine) ( 2 Liang ) |
How to make kimchi in ancient times
1. Fresh white lotus flowers, washed, hand-teared cabbage, placed in a glass basin, layered Sprinkle with salt and marinate for at least two hours.
2. Add peppercorn chili water, add rock sugar, microwave the water to dissolve the sugar water; then wait Cool before use.Add the sauce and cover the vegetables; for making kimchi, it needs to be soaked in the seasoning water.
3.There is no stone to pressure the dish, so I thought of a trick myself.
Use small plates instead.Press the dish into porcelain and cover the dish with water.
4. Adjusting the direction is effective! 1+1+1, add one more, cover and seal.Ready to eat next week.
5.Sealed and stored.
6.Wait a week later...
Tips
Keep it clean throughout the process, and no oil stars should be seen.
It tastes a little sour and sweet.
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