How to make spicy and sour Korean kimchi

Busy work makes many people lose interest in cooking for themselves, and they just eat out every day to fill their stomachs. However, the result of doing so is that their health is in a sub-healthy state and they become more prone to illness. Hot and sour Korean kimchi is easy to make, and it can also help improve the body's resistance and better maintain health.

1. Prepare and weigh the ingredients.

2. Prepare a larger bowl, put a layer of lotus root, and add appropriate amounts of carrots, celery, ginger, garlic, Thai pepper, and chili pepper.

3. Cut the lotus root into small pieces. Add a large spoonful of salt to boiled water and let it melt. Soak the lotus root for ten minutes, then take it out and put it on the balcony to drain the moisture. Cut the radish into the shape you like. Cut the celery into dice, chop the garlic into three or four cloves, cut the ginger into small thin pieces, and cut the Thai pepper in half. Pour the chili into a bowl and set aside. Add peppercorns to the boiling water and bring to a boil again and cook for a while.

4. Finally, pour in the remaining lotus root, and then add carrots, celery, ginger, garlic, Thai pepper, chili pepper and Sichuan peppercorns in turn.

5. Sprinkle in an appropriate amount of boiled peppercorns.

6. Finally, add pickling salt and rock sugar to the cooled pepper water and stir until melted. Add rice vinegar and pour all into the pot. Mix gently with your hands until combined. Put it in a kimchi jar and let it sit for three days before eating.

7. It looks good. It’s sour, crispy and delicious.

8. Having this dish with noodles or porridge is absolutely refreshing. The more I eat, the more I want to eat.

If you are often lazy about eating, you may pay the price in the end. The method of making hot and sour Korean kimchi is simple, healthy and delicious.