Recipe: Sweet and sour, refreshing, Taiwanese kimchi

Home Cooking Recipe: Sweet and sour, refreshing, Taiwanese kimchi

Notes:

Been to Taiwan, Taiwan's kimchi has its own unique taste, sour and sweet, especially refreshing appetizer. I have been obsessed with it. I recently tried to do it myself. I didn’t expect even Korean friends to say that it was delicious ^_^

Ingredients:

Steps:

  1. Home Cooking Recipe: Peel off the pieces of Korean cabbage and purple cabbage and tear them into pieces. You can tear them to the size you want according to your own preferences. Then sprinkle the salt evenly and marinate for 2 to 3 hours to soften it out.

    Peel off the pieces of Korean cabbage and purple cabbage and tear them into pieces. You can tear them to the size you want according to your own preferences. Then sprinkle the salt evenly and marinate for 2 to 3 hours to soften it out.

  2. Home Cooking Recipe: The bell pepper is diced and the cucumber slices are ready for use.

    The bell pepper is diced and the cucumber slices are ready for use.

  3. Home Cooking Recipe: After pickling, mix the vegetables together, mix the sugar with white vinegar, and mix the sweet and sour sauce according to your taste. Then mix the sweet and sour sauce evenly into the mixed vegetables. Because I like sour, I put more vinegar and can change it according to my own preferences.

    After pickling, mix the vegetables together, mix the sugar with white vinegar, and mix the sweet and sour sauce according to your taste. Then mix the sweet and sour sauce evenly into the mixed vegetables. Because I like sour, I put more vinegar and can change it according to my own preferences.

  4. Home Cooking Recipe: Cover the lid and put it in the refrigerator for one day. In this day, you need to open the stirred vegetables several times to make it more flavorful.

    Cover the lid and put it in the refrigerator for one day. In this day, you need to open the stirred vegetables several times to make it more flavorful.

  5. Home Cooking Recipe: Take it out after one day and you can eat it. It is best to do it once in 2 weeks.

    Take it out after one day and you can eat it. It is best to do it once in 2 weeks.

Tips:

My purple cabbage dyed my cabbage and cucumber T T, so if you want the color to look good, you can not put purple cabbage, carrots and white radish. It is purely everyone's favorite. In addition, if you don't like too much acid, don't put too much vinegar, usually half a bowl of vinegar + a few spoonfuls of sugar.


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