Homemade Kimchi

Find a clean, dry, oil-free small jar, cut the radish into strips and put them in. For the first jar of pickles, you must use white radish to pickle. Let it sit for 5-7 days, prepare the pickle juice, and after that, you can freely pickle other vegetables. They will be sour and ready to eat after 2-3 days.

Cut the ginger into pieces, put the whole garlic in, and also put the star anise and Sichuan peppercorns into the jar.

Add cooled boiled water until it just covers the radishes, then add high-proof white liquor and salt. The salt should be slightly saltier than usual cooking. Cover with a lid and place in the refrigerator to ferment slowly for 5-7 days. Taste the radishes to see if the acidity is enough. The radishes in the first jar are soft because they were used to make the pickle brine and fermented for a long time, so they are usually not eaten. Scoop out and discard the radishes, then use the prepared pickle brine to pickle the second jar. At this point, it can be eaten after 2-3 days.

These are the sour long beans soaked later.

Chop it up and stir-fry with 2 dried chilies; it's really fragrant when eaten with rice or mixed with noodles. It's not as overly salty as the pickled long beans sold outside, or you can make it into minced meat stir-fried with pickled long beans~

This is the stem of the soaked Napa cabbage.

Stir-fry sliced kimchi with beef, or stir-fry kimchi with eggs, both are super tasty~