Korean carrots
By VicentaLakin
AS THE WEATHER COOLED, THE RADISH BEGAN TO GROW, AND ITS SHADOW WAS SEEN EVERYWHERE ON THE TABLE. THE NUTRITIONAL VALUE OF RADISH HAS BEEN WIDELY RECOGNIZED SINCE ANCIENT TIMES, WITH MULTIPLE NUTRIENTS CONTRIBUTING TO HUMAN IMMUNITY. HOWEVER, WHITE CARROTS AND CARROTS ARE NOT SHARED, CARROTS CONTAIN VITAMIN C DECOMPOSITION ENZYMES, WHITE CARROTS CONTAIN VERY RICH VITAMIN C, AND IF EATEN AT THE SAME TIME, NUTRIENTS ARE DESTROYED。
Recipe Recommendations
- white radish a
- pear half a
- Apple half a
- ginger a
- garlic a
- shallots several
- chili powder 50g
- salt 40g
- white sugar 40g
- shrimp paste a spoonful
- medium spice
- mix
- ten minutes
- simple
Steps for Korean carrots
1
Carrot washes the cetine。
2
Carrot washes the cetine。
3
Pour salt and sugar into radish and mix it with pickled。
4
Pour salt and sugar into the radish and mix it and make it for two or three hours。
5
Pears, apples, ginger, garlic, cedars put in the food machine to make a paste, mixed into hot sauce, shrimp sauce, made of chili sauce。
6
Picked radish with dried moisture, mixed with chili sauce and herbs, so the radish can be eaten。
7
It is best to ferment at room temperature for half a day, then put in a sealed box and put it in a freezer, whatever it takes。