Crispy Kimchi

Name: Crispy Kimchi
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 600ML Boiling water; 120ML Pickled chili water; 4 slice Ginger; to taste pickled chili; 1 small packet Enoki mushroom; 150 g white radish; 100 g Green bamboo shoot; 300ML white vinegar; 2 tsp + 1/4 tsp Salt; 3 tsp Sichuan pepper; 150 g Cabbage; 250 g Red Heart Radish; 100 g Carrot

A quick brine of pickled-chili water, vinegar, and salt turns assorted raw vegetables and blanched cabbage into a snappy, tangy medley ready almost immediately.

24 hrNewEasy Pickled & Preserved Pickle Medium Spicy

Instructions

1
Take a clean container free of oil and water, and place the Sichuan peppercorns and ginger slices in the container
2
Pour hot boiled water into the container, and after the water cools down slightly, pour in the pickled chili water.
3
After the water cools, add the pickled peppers, pour in the white vinegar, add salt, and mix evenly with the pickling liquid.
4
Except for cabbage and enoki mushrooms, the rest of the vegetables in the ingredients do not need to be blanched; just cut them into your preferred shapes and set aside.
5
Blanch cabbage
6
Blanch enoki mushrooms
7
Be sure to drain the blanched vegetables thoroughly and set aside.
8
Pour all the vegetables from the recipe into the container
9
Refrigerate for 24 hours before eating. Refrigerate for 24 hours before eating.