Crisp, refreshing small pickles exclusive
Neat little vegetable cubes, all cut to matching dice, steep in a cooled spiced brine that keeps every piece glassy, snappy, and refreshingly mild.
Instructions
- 1
Wash the main ingredients, peel them, and let them dry.
- 2
Cut all staple ingredients into cubes, preferably 1.5 cm on each side.
- 3
To make kimchi brine, if you use filtered 'purified water,' you can directly fill the kimchi jar; if you use ordinary tap water, you need to boil it and let it cool before filling the kimchi jar. Put all the seasonings into the kimchi jar, and add water until it covers the main ingredients.
- 4
After completing all the work, cover it with the lid (two layers), and finally fill the kimchi jars to the brim with water and seal them.
- 5
This is the state of the kimchi after one week, with pink juice and crisp radish cubes ready.
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Ingredients
Main Ingredients
- white radish500g
- Carrot200g
- A radish with a beautiful heart300g
- Celery100g
- red chili pepperto taste
- Garlicto taste
- pickled chili50g
- High-proof liquor10g
- Star anise2g
Auxiliary Ingredients
- Ginger50g
Seasonings
- Sichuan pepper3g
- rock sugar250g
- white rice vinegar200g
- table salt200g