How to make diving kimchi
In the past 10 days, the topic of making home-cooked dishes has continued to rise across the Internet, especially Kuaishou kimchi recipes have become the focus. The following is compiled based on recent hot topicsDiving PickleProduction guide with detailed steps and structured data.
1. Introduction to Diving Kimchi
Diving kimchi is a quick version of traditional Sichuan kimchi. It is named because it can be eaten within 24 hours. It has recently been on the Douyin food hot search list. Its characteristics areCrisp and appetizing, suitable for quick production at home.
| Search data of popular platforms in the past 10 days | heat index |
|---|---|
| Douyin "24-hour kimchi" topic | 230 million views |
| Notes related to Xiaohongshu | 18,000 articles |
| Baidu search volume | Average daily 4,500 times |
2. List of necessary materials
| Main ingredients | Dosage | alternative |
|---|---|---|
| white radish | 500g | Xinmei radish can be used |
| carrot | 200g | Can be replaced with cucumber |
| Zijiang | 100g | A recent internet celebrity video is specially recommended |
| Seasoning | Standard ratio |
|---|---|
| pickled pepper water | 50ml (key seasoning) |
| white vinegar | 30ml |
| rock candy | 20g |
3. Detailed production steps
1.Food processing: Cut all vegetables into strips (coirella knife method is popular in short videos recently), add 10g of salt and marinate for 20 minutes, squeeze out the water.
2.Make kimchi water: Boil 500ml mineral water, add 5g Sichuan peppercorns and 2 star anise and let cool (this is a recipe recently improved by food bloggers).
3.Seasoning mix: Add pickled pepper water, white vinegar, and rock sugar according to the proportions in the table. Internet celebrity@ delicious afeiIt is recommended to add 5ml Sprite to enhance the umami taste.
4.Fermentation in jars: After the ingredients are canned, pour the sauce and refrigerate for 12 hours (Weibo Super Chat shows that this is the best time to eat).
4. Frequently Asked Questions
| question | solution |
|---|---|
| Kimchi is sticky | A hot topic on Zhihu recently: Make sure the container is water-free and oil-free |
| The taste is bitter | Caused by excessive amount of Sichuan peppercorns, it is recommended to reduce it to 3g |
| Fermentation is slow | The best environment measured by the UP master of station B is 25℃ |
5. Recommendations for innovative eating methods
Combined with recent popular eating methods:
• Kimchi + turkey noodles (TikTok challenge topic)
• Kimchi Fried Rice (notes on Xiaohongshu’s popular items)
• Kimchi Fatty Beef Hotpot (a new way to eat in winter)
Things to note:
1. Using glass containers is safer (the risks of plastic containers have recently been exposed)
2. The nitrite content reaches its peak on the third day. It is recommended to finish eating within 24 hours.
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