radish pickles

1

Prepare a green radish, fix the skin, clean the dry water

2

The radish, which controls the dry water, is evenly cut into small squares, placed in a proper amount of salt pickled for about three hours, and washed away the salt smell and dried

3

Onion slices, garlic chops. Get chili chips and pepper powder

4

Take a pear and clean up the small pieces

5

Put the pear in the juicer

6

Not much rice

7

Powdering the rice powder to cool, with sauce, onions, ginger, garlic, pear juice to sauce

8

That's shrimp sauce. Korean supermarkets have them

9

Put the sauce into the dry water radish and the appropriate shrimp. Soy sauce

10

It's completely modulated

11

You can have a pickled carrot in a clean bottle for about two days

12

radish pickles are like radish pickles, and the taste is much more cuddly, because the pickles have pear juice, so the sour sweet tastes heavy

13

I care about you, you're used to me, this is the life I want...

ps: 1. Most people usually choose white radish to make this pickle. It is recommended to choose radishes that are long, smooth on the surface, and feel heavy when purchasing. 2. To judge whether the radish is pithy, snap the radish greens; if there is no moisture inside the greens, the radish may also be pithy. Additionally, weigh the radish in your hand; a heavy feel indicates sufficient moisture, no pithy center, and good taste. 3. If the amount of salt is not well controlled and the pickled radish turns out too salty, you can rinse it in water a few more times, but be sure to drain the water thoroughly before mixing in the seasonings. 4. Shrimp paste is often used when making Korean kimchi; it is quite salty and has a rich seafood flavor. It is sold in some large vegetable markets or places selling Korean condiments, for about 4 yuan per small bag. 5. If making it in the summer, you can ferment it at room temperature for half a day and then put it in the refrigerator for storage; take it out as needed. When taking it out, please remember to use clean chopsticks (chopsticks that have not touched saliva) to prevent the rest from spoiling. 5. If you want a sweet and sour flavored radish, you can add a small amount of white vinegar, about 1 teaspoon. However, radish with vinegar is not easy to preserve and should be eaten as soon as possible. 6. If you do not have both coarse and fine chili powder, you can choose just one type; there is not much difference in taste, but the appearance will be slightly different from the picture.