As beautiful as a flower—Radish Kimchi

Carrots, Xinlimei radish, cabbage, ginger, salt, Sichuan peppercorns, bay leaves, star anise, dried chili peppers, white wine.

Add an appropriate amount of water to the pot, put the Sichuan peppercorns, star anise, and bay leaves into the pot, and simmer over low heat for 5 minutes.

Pour in the white wine and salt, then turn off the heat.

Cover until it cools completely.

Peel off the outer skin of the carrot with a beautiful heart, keeping the inner skin.

Peel off the skin, and cut the radish into shreds or slices.

Cut the carrots and cabbage into pieces or shreds.

Put all the vegetables into a container. The inner skin of the radish can also be eaten. Then pour in the cooled kimchi juice.

Seal the container, and it can be used after marinating for two or three days. I couldn't resist and opened it after 12 hours to eat it; when I opened it, the color was bright red.

When eating, season with an appropriate amount of light soy sauce, sesame oil, and chicken bouillon; it's fragrant and refreshing. I also showed off a bit by using a cookie cutter to make a flower shape, which is delicious and pleasing to the eye.

When the Xinlimei radish is pickled for a long time, its color will fade, and the pickle juice will turn red. I added some slices of white radish to the vegetable jar, and it actually turned pink. I casually took a photo while eating. Each piece is beautiful.