The old Nanjing-style kimchi is a bit like Sichuan jar, but it is not spicy. It only has an octagonal pepper to taste, and the soaked vegetables are sour and delicious. Suitable for kimchi are radish, lettuce, cabbage, celery and ginger. In the winter, a bowl of hot steamed rice, a little hot mouth, a chilly and crispy radish, screaming to eat a bowl of rice.
Add the spices to the water, add salt, and bring to a boil. Try the salty taste and be more salty than the taste of your own food.
After boiling, continue to cover the lid, and then cool to room temperature, the soup is brown.
Wash the radish and cut into strips. Carrots are not peeled.
The kimchi jar is boiled in boiling water, and the radish is added. The pepper is filtered to remove the spices and poured into the soup.
The mouth of the jar is sealed. About 10 degrees for two weeks.
Quietly waiting for 2 weeks of ripening. If you make a batch, you will eat it quickly, otherwise it will be soft. Salt should be added when the saltiness is lowered.