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1
Prepare 1 white radish, 1 red radish, 1 green radish, and 1 carrot each. -
2
An appropriate amount of refined salt, an appropriate amount of white vinegar, an appropriate amount of small red pepper, 3 cloves of unpeeled garlic, an appropriate amount of Sichuan peppercorns, and an appropriate amount of rock sugar (according to your own taste). -
3
Two molds, appropriate amount of purple cabbage. -
4
Slice the radish into slices first, and then use a mold to cut out the flower shape. -
5
Chopped ingredients (the color of the carrots produced in Sichuan is very beautiful). -
6
Brush the glass clean and remove the water, then wipe it with white wine to disinfect it. The purple cabbage petals are placed at the bottom of the glass bottle in blocks, and then arranged staggered according to the radish flowers of different colors. -
7
The beautiful radish flowers are placed beautifully in the vase. -
8
Then add various accessories and code them on the mouth of the bottle, and add an appropriate amount of mineral water to half of the bottle (because vegetables themselves have a lot of water). -
9
Add an appropriate amount of white wine (to prevent mold). -
10
My bottle is used for enzymes and is sealed very well. -
11
Just place the bottle indoors at normal temperature. -
12
This is what kimchi looks like after a week, with purple cabbage and red core radish pickled to create a beautiful red color. -
13
Serve on a plate. It is sour, salty, slightly sweet, slightly spicy, and has a hint of peppercorns. It is really refreshing and can be used as a delicious side dish for breakfast. -
14
Homemade kimchi is hygienic and delicious. -
15
The first time I made kimchi, it tasted much better than the ones I bought.
Tips
Add seasonings in moderation and in small amounts, and taste after a few days before seasoning again.