Every time I see kimchi being sold, I unconsciously think about the sour and refreshing taste and want to buy some, but I always hesitate because I worry that it contains preservatives.Cooking websiteEditor has compiled various kimchi recipes, which look very simple, so let's learn together.

　　Sichuan kimchi

　　Ingredients：HeartyRadish150gCucumber150gCherryPeachRadish100gCarrot80g, redChili peppers40gCelery100g, freshGinger15gStar anise1, 1 small spoon of saltFennel1 small spoon, 2g of cinnamon, 1 piece of bay leaf

　　Instructions:

1) Clean and dry the kimchi jar.

2) Put salt, fennel, star anise, cinnamon, and bay leaf in a large bowl, pour in boiling water, and let it cool naturally.

3)CherriesRadish, celery, red chili peppers washed clean.

4) Hearty, carrots, and cucumbers are also washed clean.

5) Cut larger cherry radishes in half, slice ginger, and cut celery into pieces.

6) Peel and slice the lettuce and carrots into strips, also cut the heart of the lettuce into strips.

6) Peel and slice cucumbers and hearty into strips.

7) Place the cut vegetables in the kimchi jar and press firmly.

　　EasyKorean kimchi

　Ingredients:RoundChinese cabbage500gCucumber300g, 250g garlic, Korean chili sauce, appropriate amount of salt, appropriate amountWhite sugarAppropriate amount of white wine, appropriate ginger

　　Instructions:

1) Wash the Chinese cabbage, tear it into small pieces, and slice the cucumber. Put the small pieces of Chinese cabbage and sliced cucumber into a large basin, sprinkle with salt, and mix well.

2) After extracting the moisture from the Chinese cabbage and cucumber, wash it with cold water and drain.

3) Grind garlic and ginger into a paste.

4) Add to the vegetables, then add appropriate amounts of salt, sugar, and white wine, and mix with 2 tablespoons of Korean chili sauce.

5) Pack into a food container, close the lid, and refrigerate for one day.

Pickled peppers

　　Ingredients:500g small peppers, celery, appropriate amount of pickled pepper salt, appropriate ginger, appropriate amount of white wine

　Instructions:

1) Remove the stem from the small peppers.2) Wash and dry.

3) Cut the celery into pieces, and slice the ginger.4) Use a sealable jar.

5) Put half a cup of white wine, add pickled pepper salt, with a ratio of approximately 1:10, then put the celery and ginger slices into the jar.

6) Put the dried small peppers into the jar.7) Pour in appropriate amount of white wine.

8) Finally, close the lid, and it can be eaten after about 20 days. The longer the fermentation, the more intense the flavor.

　　Quick kimchi

　　Ingredients:200g Napa cabbage, 1 tablespoon of salt, 1 tablespoon of fennel, ginger, white sugar, 2 tablespoons of white wine, ginger,Green pepper50g, 10g red pepper

　　Instructions:

1) Pour water into a pot, add fennel and boil.

2) Wash and slice the green pepper and red pepper, remove the seeds.3) Wash the Napa cabbage and cut it into large pieces.

4) After cooling the fennel water, add 2 tablespoons ofFine salt，add ginger.

5) Pour in 1 tablespoon of white sugar.6) Pour in about 2 tablespoons of white wine.

7) Boil the fennel water again, then cool it.Home-styleRecipe

8) Pour water into a pot, bring to a boil, then add Napa cabbage andGreen pepperslice, blanch for a while, then drain and cool.

9) Place the cooled Napa cabbage and green pepper in a clean container, pour in the cooled fennel water.

10) Seal and let it sit for 2 days to eat.

11) Pour a littleChili oilinto the kimchi, and it's delicious and spicy.

　Vegetable kimchi

　　Ingredients:White radish1000g, cucumber 1000gPlum250g, salt appropriate, ice sugar appropriate, pure water appropriate

　Instructions:

1) Prepare the ingredients and wash them.

2) Cut the cucumber into segments and then slice it.

3) Cut the plums into pieces.

4) Cut the radish into small segments.

5) Mix the cut vegetables and place them in a clean container, and arrange the vegetables in layers with salt and ice sugar, with more salt than usual.

6) After placing all the vegetables, place a layer of ice sugar on top.

　Homemade kimchi

　Ingredients：Long beans2500gChinese cabbage200g, green pepper 250g, red pepper 150gCoarse salt120g

1) After buying long beans, place them in a large bamboo basket in a sunny place to dry.

2) Also dry the Chinese cabbage and green pepper.

3) Boil a pot of water, and wash the kimchi jar with boiling water.

4) Then add coarse salt to the jar. If you want the kimchi to be more salty, add more salt. If you want the kimchi to be more sour, add less salt.

5) Pour in boiling water and dissolve the salt. Let it cool naturally.

6) Slice the dried long beans into small pieces and arrange them neatly in the kimchi jar.

7) Finally, use two chopsticks to prop up the jar mouth, so that the vegetables inside do not float, and then pour the salt water into the jar until all the vegetables are submerged.

8) It can be eaten after changing color, about one week.

　　Korean stylePearKimchi

　　Ingredients:800g white heart Chinese cabbage, 200g pear, 25g chili powder, 15g shrimp skin,Green onion40g, 30g garlic, 20g ginger, 25g salt, 30g white sugar

　　Instructions:1)White heart Chinese cabbageWash and chop into 4 pieces.

2) Brush all the leaves of the Chinese cabbage with 20g of salt.

3) Press the Chinese cabbage with a weight for 3-4 hours.

4) Turn it over 1-2 times during the marinating process. Rinse the Chinese cabbage with water and drain the excess water.

5) Grind the garlic and ginger into a paste.

6) Add to the vegetables, then in appropriate amounts of salt, sugar, and white wine, and mix with 2 tablespoons of Korean chili powder.

7) Pack into a food container, close the lid, and refrigerate for 2-3 days.

8) Spread the marinated ingredients in layers on the cabbage, then roll up the cabbage.

9) Place the rolled cabbage in a sealed container or bag and let it sit at room temperature for 2-3 days before eating.