Secret Recipe for Pickled Cabbage: Mastering 3 Techniques for a Refreshing and Crispy Side Dish

No matter cold or hot weather, kimchi is a must-have on our family's dining table. The sour, sweet, and crisp kimchi is a great choice for mixing with rice or drizzling over porridge, especially when your appetite is poor, eating a bit of kimchi can help open your appetite and enjoy a delicious meal. Therefore, kimchi is an indispensable part of everyday meals. And the kimchi in my family is never bought outside, all made at home, and the taste is no worse than that of commercially available kimchi, and most importantly, it can guarantee cleanliness and hygiene. I learned to make kimchi from my grandmother, and with her years of experience, I can easily make kimchi. Now I can make kimchi at will, and it's especially enjoyable when you're craving something tasty. Now I will share the detailed method of making homemade kimchi with you, I believe you can learn it too.

Kimchi Recipe:

Ingredients: 1 white radish, 1 carrot, 1 cabbage, a little white sugar, appropriate amount of white vinegar, appropriate amount of salt, 5 chili peppers, 3 cloves of garlic, appropriate amount of white vinegar;

Making Process: First, 1 white radish, wash it clean, peel off the white radish skin, then cut it into slices. 1 carrot, wash it clean, and cut it into slightly thinner strips. 1 cabbage, tear the leaves off, and wash them carefully clean;

Second step, then use your hands to tear the cabbage into slices. Put all the processed vegetables into a large basin with a weight of about 1100 grams. Then add 5 grams of salt, and stir evenly with your hands, then cover with plastic wrap;

Third step, use a weight on top, about an hour, the water in the vegetables will be marinated out, pour out the water, add about 800 ml of water in a pot, bring to a boil, and then turn off the heat. At the same time, prepare a container, put 450 grams of white sugar, and stir well;

Fourth step, add 550 ml of white vinegar and the previously cooked water, 5 pre-picked and washed chili peppers, and 6 cloves of garlic, and stir well. The kimchi broth is ready. Then pour the previously marinated vegetables into a container without water and oil;

Fifth step, pour the kimchi broth into the vegetables, make sure all the vegetables are soaked, seal the lid, and put it in the refrigerator for one night. You can take it out and eat it after a night.

Cooking Tips:

1. The vegetables should be cut as thin as possible, so they will be more easily absorbed. It is best to tear the cabbage with your hands, which is much better than cutting with a knife. Of course, you can choose the vegetables you like, and you can choose not to add them. When salting the vegetables, put a weight on it to press, and the marination will be more successful;

2. I used about 1100 grams of vegetables, with 450 grams of white sugar, 550 grams of white vinegar, and 800 ml of water. When you make it at home, you can adjust the amount according to your own preparation;

3. The container used to store kimchi must be kept dry and oil-free because homemade kimchi does not contain additives, so it is best to eat it within one week. Kimchi juice should not be reused.

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