Homemade Crisp Pickles

Prepare one white radish, one red-core radish, one green radish, and one carrot.

An appropriate amount of refined salt, an appropriate amount of white vinegar, an appropriate amount of small red chili peppers, 3 unpeeled garlic cloves, an appropriate amount of Sichuan peppercorns, and an appropriate amount of rock sugar (according to your taste).

2 molds, an appropriate amount of purple cabbage.

First, slice the radish, then use a mold to cut out flower shapes.

Chopped ingredients (the carrots are from Sichuan and have a very nice color).

Brush the glass clean and remove the water, then wipe it with white wine to disinfect. Place the purple cabbage petals in chunks at the bottom of the glass jar, and then arrange the radish flowers in different colors staggeredly.

Placing beautiful radish flowers in a vase looks very nice.

Then add various seasonings to the bottle opening, pour in an appropriate amount of mineral water, up to half of the bottle (because vegetables themselves contain a lot of water).

Add a moderate amount of white liquor (to prevent mold).

My bottle is used for making enzymes, and it seals very well.

Just place the bottle at normal indoor temperature.

This is what the kimchi looks like after a week, with the purple cabbage and red-core radish pickled into a beautiful red color.

Plate it and eat it. It's sour and salty, slightly sweet, mildly spicy, with a hint of Sichuan pepper flavor. It's really refreshing and can be a delicious little side dish for breakfast.

Homemade pickles are both hygienic and delicious.

The first time I made kimchi, it was much tastier than the store-bought one.