These flavors have been eaten since I was a child, and I habitually think that they are our local specialties, and every time I call it, I place the name of my hometown before the name of the dish. Take kimchi for example. There are two flavors that have been eaten since childhood: sweet and sour ones and salty and sour ones. I both call them Sichuan kimchi. Traditional Sichuan kimchi is kimchi water made of salt water + pepper grains. Salty and sour are the taste after fermentation. Another sweet and sour kimchi is fermented with sweet and sour water. Watching Taiwan's food programs, they filed it among the ranks of Taiwanese kimchi, so I'll just call it Taiwanese kimchi today.
After the beginning of winter, every family's soup products began to increase, and soup soaked in rice is a great love for many girls, including me. Although I know that long-term consumption of rice soaked in soup is not good for my stomach, I still can't give up this bite. Sichuan people like to eat "hot rice", and a bite of "bathing kimchi"(overnight kimchi) is indispensable. The kimchi introduced today belongs to the sweet and sour flavor. It is a taste that I personally like very much. It is simple and convenient. This season is the season when red-skinned radishes are on the market, so take advantage of the season to enjoy the addiction to kimchi.
red pickled vegetables
By AaliyahWeber
Recipe Recommendations
- carrots appropriate amount
- Jerusalem artichokes appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- white vinegar appropriate amount
- sweet and sour
- pickled
- several days
- ordinary
Steps for red pickled vegetables
1
Peel off the outer skin of the red-skinned radish and keep it, cut the radish tassel into sections, slice the radish, cut the carrot into long strips, and cut the artichoke into small pieces.
2
Marinate the radish slices with a little salt into the water, and pour away the water.
3
Put the white sugar into warm water and melt it completely, then add white vinegar to make kimchi water and pour it into a sealed jar (White sugar: white vinegar =2:3 is just an approximate ratio, you must try it and adjust it appropriately according to your taste.)
4
Put carrots, jerky, and red-skinned radish in an airtight jar in turn, cover and marinate for about two days.(If you prefer a sour taste, add the marinating time to one day)red pickled vegetables Make Tips
Kimchi is most afraid of bacteria growing and eating it bad. The first thing you need to do is wash it clean. I usually wash it with rice washing or add some baking soda. Both methods can combine the pesticides on vegetables. There is also the chopped vegetables. I have to soak them in cold boiling water, wash them again, and close them two times. I can eat kimchi with confidence!