With this tutorial, you can eat kimchi whenever you want.

Name: With this tutorial, you can eat kimchi whenever you want.
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 piece white radish; 1 piece Carrot; 1/2 piece Bitter melon; 4 piece Cherry radish; 100g lotus root; 50g black fungus; 50g pickled chili; 50g Ginger; 50g Garlic; to taste white vinegar; to taste Sichuan pepper; to taste white sugar

An approachable guide to quick vegetable pickles: thin-shaved radish and blanched vegetables are layered in sterilized jars with vinegar, sugar, salt, and a splash of liquor.

10 minNewEasy Pickled & Preserved Pot-cook Sweet & Sour

Instructions

1
Peel the white radish into thin slices using a peeler.
2
Marinate with salt for 30 minutes
3
Squeeze the water out of the radish by hand to make it crunchier to eat.
4
Cut the ingredients into appropriate sizes
5
Blanch to sterilize
6
Cook the wood ear mushrooms, then let them cool.
7
Sterilize the kimchi glass jar with boiling water; do not use raw water, as it will spoil the kimchi.
8
Put the ingredients into the glass jar one by one, add half a bottle of vinegar, 50 grams of white wine, one spoon of sugar, an appropriate amount of salt, and an appropriate amount of mineral water.
9
Seal the glass bottle and store in a cool place for 48 hours
10
Open the can and eat