How to make fermented cherry tomato kimchi

Chinese people have always been particular about food. How well one eats is often linked to one's living standard. We should not deal with three meals a day casually. Some people may find it troublesome and too lazy to cook for themselves. In fact, the fermented version of cherry tomato kimchi is easy to make. It only takes a little time to complete. You might as well give it a try.

1. Prepare the necessary ingredients: 1. Cut the cherry tomatoes in half; 2. Chop the green onions, coriander and garlic; 3. Cut the bell pepper in half, remove the stems, seeds and membranes, cut half into small cubes, and keep the other half intact (for later use); 4. Boil the container for kimchi in hot water in advance and then drain the water.

2. Place all ingredients "a" and half of the diced bell pepper in a bowl, mix thoroughly, and then fill a glass container 80% full.

3. Then slowly add 2 spoons of whey.

4. Press down slightly with a wooden spoon.

5. Then add purified water, but do not fill the container to the brim, just fill it to the same height as the ingredients.

6. Use the other half of the bell pepper as a "lid" to cover the top of the kimchi, then pour in pure water to completely submerge the ingredients, and then tighten the bottle cap.

7. Store it in a cool place, avoiding excessive sunlight. It will be fully fermented in about 5 days and a lot of bubbles will appear inside. It can be transferred to the refrigerator and stored for 3-5 months.

8. The fermented cherry tomato pickles are very sour and refreshing, with a unique flavor that can promote appetite and aid digestion.

9. It is delicious with burritos, white porridge, and as a salad seasoning.

10. Bon appetite.

Although restaurants offer many dishes and they taste good, they are not as hygienic as making them yourself. The method of making fermented cherry tomato kimchi is simple and you can give it a try.