In summer, cabbage is appetizing and satisfying, sweet and sour, slightly spicy and crunchy, which is worth recommending

--- [Appetizer Kimchi] ---

Prepare the ingredients: 1 cabbage, 2 carrots, 1 packet of pickled peppers, a pinch of salt, an appropriate amount of sugar, and an appropriate amount of rice vinegar.

Steps:

1. Tear off a layer of old skin on the surface of the cabbage, then cut it in the middle, remove the hard stalk of the cabbage, and then break the cabbage into small pieces as shown in the picture.

2. Put all the broken cabbage in a basin, add two teaspoons of edible salt and mix evenly, so that the salt penetrates into the cabbage and kills the water in the cabbage. The time for cabbage to kill water is about 3-4 hours, and only when the water in the cabbage is fully killed, the cabbage can absorb the flavor of the juice faster.

3. During the time when the cabbage is killed, clean and peel the carrots, and cut them into thin slices for later use.

4. During the period of killing water in the cabbage, it is necessary to turn it several times to let the salt fully penetrate into the cabbage, and after the excess water in the cabbage is completely killed, the volume of the cabbage will become significantly smaller, and then the cabbage will be dried and set aside.

5. Take a clean water-free and oil-free container, pour in 200 grams of pickled pepper water, 200 grams of rice vinegar, then add 100 grams of sugar and 100 grams of pure water and stir well to completely dissolve the sugar. At this time, you can taste the taste of the sauce, mainly sweet and sour, with a hint of spicy, if the taste is not right, then adjust it appropriately.

6. Finally, put the cabbage and cut carrot slices into the juice, stir evenly, try to submerge the ingredients with the juice, cover the lid, put it in the refrigerator for refrigeration, and eat it after 24 hours.

If it's hot in the summer and you're not working for an appetite, you can try this kimchi, which is guaranteed to whet your appetite.

Tips:

1. When processing cabbage, it is best to remove all the hard stems of cabbage.

2. The ratio of pickled pepper water, rice vinegar, sugar and purified water is 2:2:1:1, and the amount of pickled pepper can be added according to your preference.

3. When making kimchi, be sure to ensure that the container is clean, water-free and oil-free, and well sealed.