I really want to eat kimchi soooooooooo    So I did it myself

Coordinates Hubei   But it seems to be eaten in Sichuan and Chongqing.(There should be other places as well?)   but the taste is not very consistent   After all, even in Hubei, there are various kinds of kimchi

I personally love sour/spicy and sour< span class="s2">    The more sour the better   My grandmother's kimchi was my favorite when I was a kid< span class="s2">    But now a lot of times go out to eat     The pickles on the table are sweet and sour   Sour and not too sweet< /span>    So I still want to eat sour 😭

So just a few days ago I had white radishes at home   Just done

It's very simple, everyone can do it at home   span>Appetizers and meals

✨First materials needed:

White radish   Millet Spicy   white vinegar   Pepper   Sugar(< /span>Flavoring)   Salt

✨Process:

✨Sliced white radish in long strips   Skin possible   ; But I want to eat pickled radish skin(*_*Because it’s crispy!)I cut all the skin first     Then cut the radish into long strips

✨Add salt   Add lots of salt   Grab and marinate20minutes to let the radish out of water   This step is to make the subsequent marinade more flavorful< /span>

✨At this time, we can make the soup for soaked radish   Add water to the pot   Sliced millet into small pots   Put the peppercorns after the water boils(Alternatively leave out)      Add a little sugar for freshness   Boil for a while until it becomes spicy, turn off the heat and pour in white vinegar   I chose to pour the white vinegar last because I was afraid it would evaporate early     span>

Because the braised chicken was not spicy before, the spicy shade of millet   < /span>I added a lot of spicy millet   span>This was brought by my classmates   span>It turns out that this millet is very spicy…Because when cutting It smells spicy.

✨After 20 minutes, squeeze out the pickled water from the radish   Rinse off any remaining salt    Wait for the kimchi juice to cool, find a sealed container and put the radish into the kimchi juice(as cover image   I use an airtight glass crisper)

✨Put it in the fridge for two days   then you're done

I tried one after a day of soaking   < /span>So spicy

After two days it was less spicy   span>Sour taste is dominant   This is after clipping👇🏻  ;   Invite seniors and sisters to dinner at home the day before yesterday   This is one of the appetizershhhhh

There will be only so much left soon(Of course there is still Yes)   It's really delicious< /span>😭

In addition to kimchi, white radish, carrots, cabbage and even peppers can be soaked   Large selection   0 span0I will make cabbage and carrots when this is finished.~