Recipe: Sweet and sour kimchi (cabbage version)

Home Cooking Recipe: Sweet and sour kimchi (cabbage version)


Desktop kimchi low card food (250 kcal / ton) The amount I made was divided into two drops.~~~~



  1. Pour water and sugar into the pan and boil until the sugar melts and turn off the heat. Add white vinegar and 1/4 teaspoon of salt to mix well.

  2. Sliced ​​cabbage, sliced ​​carrots, diced bell peppers, peppers, seeds, slanted slices, garlic

  3. Mix the cabbage and carrots with salt and marinate for about 1 hour until the leaves are soft.

  4. 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.

  5. Put the cabbage, carrots, peppers, and garlic in a clean, oil-free fresh-keeping utensil, and pour in the cool sweet and sour sauce.

  6. Cover the lid and put it in the refrigerator for more than one day until it tastes good.


According to the "simplified cooking" changed a little bit of the, the key is the first time is over boiling water, but a little degenerate, next time honestly Dry into the sugar water :)

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