How to make summer appetizer kimchi

Published on

  • 1

    1. Cut the white radish, cucumber and carrot into strips (the specific shape depends on personal preference), sprinkle with salt and marinate for a while , let all the ingredients dehydrate slightly, rinse them with cold boiled water after 30 minutes, and dry them for later use.

  • 2

    2. Take a stainless steel basin, scald it with boiling water and then dry it with kitchen paper. Put the sliced ​​lemon and chili powder and let them dry. Put the ingredients into a stainless steel basin and mix well, then put it into a clean glass container (I used a Locken glass bowl here), sprinkle a layer of sugar on the surface, pour in white vinegar and cold water. The ratio of my white vinegar to water is 1:1, which is about 1/2 of the bowl.

  • 3

    Note: You can grab the lemon a few times with your hands when mixing it well, so that it tastes more fragrant. If you don't add enough sugar the first time, you can taste it the next day and add more if it's not sweet enough. Generally, it can be eaten after marinating for two days.