Health benefits
Cabbage: activate blood circulation and remove blood stasis
Zanthoxylum bungeanum: dehumidify
White sugar: activate blood circulation and remove blood stasis
Ingredients
Cabbage ( 500g ) | Red pepper ( appropriate amount ) | |
Green chili ( Adequate amount ) | Salt ( Adequate amount ) | div> |
Panthoxylum bungeanum ( A small handful ) | Ginger ( 5 pieces ) | |
White sugar ( appropriate amount ) | White wine ( Two spoonfuls ) |
How to make Kuaishou Kimchi
1.Pour water into the pot.Add a handful of peppercorns and bring to a boil.Set aside.
2. Wash and cut the red and green peppers into pieces and set aside.
3. Wash and cut the cabbage into large pieces and set aside.
4. After the pepper water is cool, add 2 tablespoons of refined salt, add ginger and pour in 1 tablespoon Sugar, an appropriate amount of white wine, about two tablespoons, boil the pepper water again, turn off the heat and let cool.
5. Pour water into the cooking pot.After the water boils, turn off the heat and blanch the cabbage and red pepper., take out and let cool.
6. Pour in the cooled pepper water.
7. After the lid is sealed, leave it for two days before eating.The pickled kimchi will taste sour.Spicy and appetizing.
8. Pour some spicy oil when eating, it is refreshing and appetizing.
Tips
Blanching the vegetables in boiling water and then pickling them can shorten the fermentation time.The pickling utensils should be cleaned and there should be no oil stains.
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