How to make traditional kimchi How to make traditional kimchi?

(1) material: 3000g of tender lettuce, 50g of salt and bean paste 150g.

(2) Practice: Peel and wash lettuce; Put into a small jar filled with clean poison, salting with salt, and drying in the sun; Spread the bean paste on the lettuce and put it back in the small jar. You can eat it in 3-4 days.

Step 2 soak spicy tomato strips

(1) material: fresh eggplant 2000g, old bittern 2000g, brown sugar 20g, dried red pepper 100g, salt 50g, white wine 15g, spice bag 1.

(2) Practice: remove the pedicle of eggplant (leave 1cm uncut), mix all kinds of seasonings and put them in the jar, put the eggplant and seasoning bag, fasten them with bamboo clips, cover them, fill the jar with water and soak for about 15 days.

3. sweet and sour cucumber

(1) material: tender cucumber 5000g, sugar 250g, salt 250g, vinegar 20g.

(2) Practice: Wash cucumber, cut into pieces, remove seeds, air-dry until semi-dry, then soak it in the solution made of white sugar, vinegar and salt, and seal it for 15 days.

Step 4 soak in mixed rice

(1) Material: Chinese cabbage, garlic cloves, wild bamboo shoots, garlic moss, bitter gourd, lentils, onions, moss, radishes, Chinese cabbage, green bamboo shoots, cucumbers, tender bamboo shoots, 2800g red peppers, dried peppers 100g, etc.

(2) Practice: Wash the pickle jar and wipe off the water with a clean cloth. Pour 2 kg of cold boiled water, salt, dried pepper, pepper, ginger, brown sugar and white wine into the jar. Adde water to form soak; Wash all kinds of vegetables to be soaked, dry them and put them in a jar; Cover the altar well, add water to the side of the altar and check it frequently to avoid water shortage at the side of the altar. Soak in this way for 7- 10 days, and you can eat it.