[Lazy Version] Kimchi, Kimchi

Name: [Lazy Version] Kimchi, Kimchi
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste Pickled ginger slices; to taste Pickled garlic; to taste Pickled green peppers; to taste Pickled cabbage stems; to taste Pickled sea grapes; to taste Rose rice vinegar; to taste white sugar

Store-bought pickled ginger, garlic, peppers, and cabbage simply get rinsed, drained, and combined for an effortless mixed pickle platter. Maximum variety with almost no work.

30 minNewEasy Pickled & Preserved Pickle Mild Spicy

Instructions

1
Select clean pickled ginger slices sold in the supermarket, rinse them with cold boiled water, and set aside.
2
Wash the pickled garlic in the same way and set aside.
3
Choose whole green peppers for pickling and wash them in the same way.
4
Pickled seaweed should be washed clean in the same way.
5
Keep the stems from the napa cabbage we pickle at home. Our pickles are very famous. Hehe, I’ve given kimchi to many relatives and friends, and they said the taste is so great because the pickles are good.
6
Mom drained all the vegetables and then handled them: cut the chili peppers into small pieces (they're fine for a few months, but after a long time they get a bit spicier); trim the seaweed shorter; cut the pickled cabbage into small sections.
7
Mix everything together and put it in a large bowl, layering vegetables and sugar, then mix evenly and put into jars.
8
Press firmly, add rose rice vinegar, and cover the vegetables. Seal with plastic wrap, and it can be eaten after 24 hours. Store in the refrigerator, and it will stay fresh for six months to a year.
9
Ready to eat upon opening.