How to make bath kimchi

Being a stranger in a foreign land, I miss my family all the more during the holidays. National Day is coming, are you homesick? Miss the taste of your mother's cooking? But there are not many holidays every year, and only if you learn to cook can you taste your mother's cooking often. So, please follow me to learn how to make bath kimchi.

1. Prepare iodine-free salt, 2 tablespoons of brown sugar (1 tablespoon = 10ml), appropriate amount of pepper, dried red pepper, grass fruit, and bay leaves

2.1 Wash the radish, white radish, carrot, celery and green pepper with clean water, and dry them in the air or wipe off all the water on the surface with a paper towel.

3.2 Take a heat-resistant, water-free, oil-free, dry glass bottle, put the above materials in, pour in a small amount of boiling water, shake and soak until the water cools down

4. Cut the dried vegetables into dices of appropriate size.

5. Put the chopped vegetables into an oil-free medium-sized colorful salad bowl, add an appropriate amount of iodine-free salt, mix well and marinate for about 20 minutes, rinse off the salt with cold boiled water, and drain the water slightly.

6. Put all the processed vegetable pieces into a glass bottle, pour in 700-800ml of boiled water (not full, about 2/3), add a little white wine and Italian fruit vinegar, seal the lid, and store it upside down overnight. It can usually be eaten within 1-2 days.

Maybe someone in your family knows how to make bath kimchi, but I believe the methods are different. Therefore, in order to experience the difference, you should try it yourself. Only through your own efforts can you realize its value.