Health benefits
White radish: lowers Qi
Carrot: activates blood circulation and removes blood stasis
Cucumber: activates blood circulation and removes blood stasis
Ingredients
White radish ( One ) | Carrot ( two roots ) |
Cucumber ( two ) | Fresh red pepper ( 10 Root left and right ) |
White vinegar ( appropriate amount ) | White sugar ( appropriate amount ) |
Salt (appropriate amount) |
How to make simple homemade kimchi
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1. Clean the sealed jar used for kimchi and dry it before use.
2. Prepare the ingredients, peel the white radish, carrot, cucumber, and fresh red pepper Wash, dry and set aside.
3. Cut the white radish, carrots and cucumbers into strips of similar size, and fresh of red pepper into a slightly larger container and mix evenly.
4. Sprinkle an appropriate amount of salt evenly on the prepared ingredients and take clean tools Mix salt with all ingredients and marinate for an hour.
5. At this point you can see that since the ingredients have been marinated in salt for about an hour time, so a lot of soup has been produced.Do not throw away the soup, just continue to the next step.
6. Take an appropriate amount of white sugar and sprinkle it into the ingredients that have been marinated with salt before, and stir in the same way Evenly spread and continue to marinate for an hour.
7. Pour an appropriate amount of white vinegar into the ingredients that have been marinated with salt and sugar.Mix well.
8.Use clean tools to put all ingredients into the prepared clean and water-free seal into the jar, and then pour all the soup into the jar as well.
9. Close the lid of the sealed jar tightly, put it in the refrigerator, and refrigerate for marinating More than 20 hours.
10. At noon the next day, take out the sealed jar from the refrigerator, preferably from the bottom of the jar, Pick out the ingredients where there is soup.A plate of sweet, sour, crisp and delicious kimchi is served to you!
Tips
1.There are many choices for the ingredients of kimchi.For example, adding some purple cabbage will make the color look better! There are also cabbage, cauliflower, lotus root, cowpea, broccoli, ginger, etc., which can all be used to make kimchi.You can add or subtract them at will according to your personal taste.
2.This time I cut the cucumbers, radish and carrots into strips about the size of my index finger.I personally feel that the strips taste better.You can also slice them into cubes if you like.
3.You must remember not to add any water to the kimchi made in this way, not at all.It is completely soaked in the vegetable juice pickled with salt and sugar and white vinegar.The kimchi produced in this way has a strong flavor.It's delicious, but when you add water, the taste becomes a lot lighter and not tasty.
4.The jars used to hold kimchi must be washed and dried.It is best to use a sealed jar, because simple kimchi does not need to be marinated for a long time and does not produce a lot of gas, so there is no need to use it now.The more popular cans that can automatically vent.
5.This method of making kimchi is simple and easy to learn, but the kimchi pickled by this method is best eaten within 3-5 days.The taste will not be as good as freshly pickled after a long time, so you don’t need to make it all at once.The amount is too large, please wait until you finish eating.
6.The salt can be slightly less, but the sugar and white vinegar cannot be too little, otherwise the taste will not be enough.
7.I usually finish all the preparations and put them in the refrigerator at 3-4 pm, so that I can enjoy the sweet and sour kimchi at lunch the next day.
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