Diving pickle
Diving kimchi, also known as assorted kimchi, is characterized by its hot and sour taste, fresh appetite and delicious taste in hot summer.
Next, we pickled the cabbage with 2 liters of water and 1 kg.
1. Take a container and add an appropriate amount of cold boiled water (the container can be a pickle jar or a fresh-keeping box, but there is really no container, just a pot. As long as the amount of water can drown kimchi)
2. Take a small bowl, add 50 ml of warm water and soak it in 1 g (about 30 slices) of red pepper for 5 minutes to stimulate the fragrance of pepper.
3. Prepare 200g wild pepper (wild pepper 100g, pickled pepper water 100g), 20g millet spicy, half onion, 30g garlic, 40g white sugar, 20g white vinegar 100g salt, 5g monosodium glutamate (it is best not to add chicken essence, because chicken essence can be added at 70 degrees Celsius.
4. Wash the cabbage, break the leaves into small pieces of about 4 cm by hand, and cut the remaining roots into thin slices with a knife.
5. Add pepper, pepper, monosodium glutamate and other condiments into the container, stir evenly with chopsticks, put in the processed cabbage, and cover it.
6. Marinate for 6-8 hours before eating (you can put it in the refrigerator in summer). If you can't finish soaking, you can take it out and put it in the refrigerator. Soak for a long time will be sour, the food is not crisp, affecting the taste!
This formula can be used for pickling carrot strips, white radish strips, green bamboo shoots, cucumber slices, celery slices, cauliflower and chicken feet (chicken feet need to be stripped of nails, ginger slices should be added to water, and onion slices should be cooked thoroughly to remove fishy smell, and the soaking time should be more than 8 hours).
Pickle water can be used for the second time, and seasoning can be added appropriately after the second soaking. But if greasy ingredients such as pickled peppers and chicken feet grow white flowers, they can't be pickled any more!