This is a tabletop kimchi that I learned from a Taiwanese woman. In fact, it is similar to the hot and sour dish that my mother used to do. It is sour and sweet, crisp and clear. When Chinese cabbage is on the market, you can use Chinese cabbage. In other seasons, you can also use cabbage. Compared to my country's well-known Sichuan kimchi and famous kimchi, this table kimchi is much simpler to make, and the production time is much faster. It is easier for new women to get started.
Pour the water and sugar into the pot and boil until the sugar melts and turn off the heat. Add the white vinegar and 1/4 tsp of salt and mix well.
Cabbage cut into large pieces, carrots peeled and sliced, peppers are cut into seeds and cut into pieces, and the garlic is flattened.
Mix the cabbage and carrots with salt and marinate for about 1 hour until the leaves are soft.
After the cabbage leaves are squeezed out of the vegetable juice by hand, the salt is repeatedly washed with cold water to remove the salt, and then squeezed out.
Put the cabbage, carrots, peppers, and garlic in a clean, oil-free fresh-keeping utensil, and pour in the cool sweet and sour sauce.
Cover the lid and put it in the refrigerator for more than one day until it tastes good.
1 sauce can be adjusted according to their own taste, the ratio of sugar and vinegar; 2 cabbage can also be used without salting, use boiling water for 15 seconds to remove and immerse in cold water and then make it, saving time; 3 Kimchi must be stored in a clean and oil-free container, preferably in glass or ceramic containers, placed in the refrigerator for refrigerated overnight, do not use metal or plastic utensils to store, in order to avoid possible chemical reactions and produce undesirable substances.