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How to make Cantonese kimchi

  • Appetizers before the meal—— How to make Cantonese kimchi: 1

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    Prepare the required materials.

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    Add water to the pot, add small peppers, bay leaves, white sugar, and white vinegar, bring to a boil on the induction cooker, turn to medium heat and simmer for 5 minutes, turn off the heat and set aside.

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    3. Wash, peel and cut the white radish into thick strips.

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    Add a little salt and mix well.

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    Cut the carrots and cucumbers into thick strips and add them to the white radish.

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    Catch them all and let them soak for about 5 minutes.

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    Rinse with clean water.

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    Pull out and drain

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    Slice garlic and shred ginger and add to radish.

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    Lemon slices.

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    Squeeze the juice out of the lemon with your hands.

  • Appetizers before meals - Cantonese kimchi making steps: 12

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    Catch it evenly.

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    When the kimchi soup is cool enough to stop being hot, pour it into the radish.

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    Set aside and soak for 2 hours. (If you want more flavor, you can soak it for 2 more hours)

Tips

1. Do not pour the boiled kimchi water into the vegetables if it is too hot. It will soften the vegetables. Cool to warm water.
2. Salting it will make the dish more delicious. Friends who like spicy food can cut the peppers or use dried peppers.
3. This dish is relatively light. Those who like sweeter or sour food may increase the portion appropriately.
4. There is no need to boil too much kimchi water, just enough to soak the vegetable noodles.
5. This dish is not a pickle or sauerkraut, so it is not salty and does not have the sour taste of sauerkraut. It only has a light sweet and sour taste, which is refreshing and appetizing.