Chinese Food
Homemade hot and sour pickles (traditional Chinese style pickling)
(211086 views)It is rich in active lactobacillus, inhibiting the growth of putrefactive bacteria in the intestine, helping digestion, preventing cell aging, lowering cholesterol, etc.; it is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids needed by the human body These are pickles. Kimchi has many benefits, but it should be moderate. But it seems to be particularly suitable for the stomach and intestines just after the Spring Festival~
Cooking ingredients
Cooking Steps
Step1:Sealed jar glass jar (I use ikeail capacity) pour into half jar of left and right tap wate
Step2:Pepper, star anise, dry red pepper, salt in the pot, stir wel
Step3:Slice the white radish into thick slices (it's good to soak the radish skin in), carrot slices and cabbage slices until they fit into the container. The whole ginger can be put into the sealed jar according to your own preference. It can be slightly full (or put other ingredients you like, such as green pepper, cowpea horn, etc.
Step4:It's well sealed. It tastes good after 48 hours of soaking in summer; in winter, it usually takes nearly a week for the room with heating in the north room to complete fermentation
Cooking tips:Take it as you eat it after soaking. Take out the kimchi and wash it. Diced food with a little sesame oil tastes better. Take the beneficial bacteria of pure plants to reduce the burden of intestines.
I like to do Homemade hot and sour pickles (traditional Chinese style pickling)
Thank you.
Homemade hot and sour pickles (traditional Chinese style pickling) Very delicious, very good
Homemade hot and sour pickles (traditional Chinese style pickling), a little more sugar will taste better