How to make Korean kimchi

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn how to make Korean kimchi from me.

1. Wash the surface of the radish and remove the radish leaves.

2.1 Cut the radish into thin slices so that it is easier to taste. You can also cut it into fingernail-sized pieces.

3.2 Peel the radish and remove the head and tail.

4.1 Put the radish slices in a large bowl and add appropriate amount of water. (If you like to drink kimchi soup, you can put more. I only put about half a bowl because I had no container to store it after it was made).

5.2 Put the cut radish slices into a larger container (the pot in my photo is small, and I will use a larger pot later).

6. Add appropriate amount of salt, sugar and vinegar for seasoning. The taste should be sweet and sour, similar to the sweet and sour Xinmei dish we usually have at home, but just a little lighter. After seasoning, leave it at room temperature for 24 hours. Once it’s marinated, divide it into boxes and store it in the refrigerator.

7. When storing, put it with radish and sweet and sour soup. When drinking, you can add a little chili powder, especially fine and foamy, so that the kimchi soup will be colored~

8. Take the kimchi out of the refrigerator and drink it. It is sour, sweet, refreshing and delicious. The radish is also crispy and refreshing. The spicy and strange taste of the radish is gone.

The health of the family is the biggest wish of housewives. So, after reading the healthy and delicious Korean kimchi that I introduced today, do you also want to learn how to make it? Go make one for your family right away.