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1
Clean the vegetables and scrape off the skin of the radish -
2
Chop cabbage into diamond-shaped chunks -
3
Cut the carrots into thin slices or grate them into thin slices -
4
Cut the white radish into thin slices or rub itCut into thin slices -
5
Cut the cucumber into thin slices of approximately 3 mm -
6
Put all the vegetables into a basin and sprinkle with a little salt -
7
After mixing well, let it sit for about 15 minutes -
8
Gently hold the pickled vegetables with your hands and squeeze out the excess vegetable juice -
9
White sugar and white vinegar are ready -
10
Put the sugar into a basin, pour the white vinegar on top, stir evenly with chopsticks to melt the sugar -
11
It can be eaten after marinating for one hour. If it can be marinated for more than two days before eating, the taste and texture will be even better -
12
Sour and sweet, so crispy -
13
Refreshing, anti-greasy and appetizing
Tips
Vegetables should be chosen that can be eaten raw directly; the types can be adjusted according to your own taste; the ratio of white sugar and white vinegar is basically 1:1, but you can also adjust it according to your own taste; this pickle must be eaten within a short period of time, or Marinate it for a few days before eating, which can reduce the formation and intake of sodium nitrite; the white sweet and sour sauce of kimchi can be used repeatedly; if you want to eat spicy food, add a little pickled pepper water and pickled pepper for a better taste.