This era, the pickles themselves control their own sodium.

The age of modification of items that have.. If it is our home, marinate vegetables, use only table salt.....Low Sodium Recovery Raw Materials

Main vegetables: custom-grown turnips...☺️💚🥬 1 Head, Carrot 1 -2 Heads or 1-2 Large Onions 1-2 Heads

Sub-helper: 1 apple (the hero of the event!)

Spice: Cayenne pepper (as you like), 1-2 teaspoons hunting dog powder

Seasoning: 2 tablespoons pink salt, 1 tablespoon sodium-reducing fish sauce

🥣 Step-by-Step

Step 1: "Vegetable preparation" and water ironing (heart)

Slice the white turnips into pieces and carrots into thin strands or glasses.

Put both vegetables in a basin, sprinkle two tablespoons of pink salt in it, mix them all over.

Set aside for 30 minutes: The salt draws excess water from the vegetables, making the vegetables softer and crisp for longer.

Very important: When the time is over, "wash the water three times" and squeeze the water out to dry completely (so that the sodium does not exceed the swelling).

Step 2: Make "Hunting Dog Apple Sauce" (instead of Koshu-chan)

Bring one apple to be finely chopped or grated until it is creamy (natural sweetness will help with fermentation).

Chop the onion in half and mix it with apple meat.

Put cayenne pepper and dog powder together.

Add 1 tablespoon sodium-reducing fish sauce for a good fit.

Step 3: To "mingle" and pack a dozen

Bring the salt-washed vegetables and mix them with the prepared apple sauce.

Put the other half of the onion cut in the mixture.

Put the kimchi in a glass dozen, press it modestly tight, but leave 1-2 inches of space on top of the bottle (to let the gas drain).

⏰ Fermentation and storage

Place it outside (room temperature): 3-4 hours. To let the fine microbes do the buffet clearance work last night.

Refrigerator: After that, store it in the fridge, eat the cham and chicken breast, and it's sweet.

📊 Summary of benefits to the body today:

Apples: Have pectin to help detox the gut.

# Living microbes # Natural ferment # Self-grown vegetables # Probiotic microbes # Kimchi