Gold pickles and carrots
By VicentaLakin
In the late autumn season, when pickles begin to be made, the vegetables commonly used to make pickles are: cabbage, carrots, cabbage, etc., which is mostly spicy, mostly branded with Korean pickles, changed to non-spicy pickles this year, with white carrots for pickles and pickles first
Recipe Recommendations
- white radish a
- carrots half a
- salt appropriate amount
- sesame paste
- garlic cloves 7 petals
- ginger a small piece
- Laiyang pear half a
- Korean chili sauce
- white sugar
Steps for Gold pickles and carrots
1
White radish cleans up, removes the scar on the radish skin, don't go to the skin
2
Slicing into thick carrots; half of the carrots into the same strip; half of the carrots, half of the pickles, half of the sauce
3
(a) Scratch a proper amount of salt on the radish strip, evenly mixed with the hand, for one to two hours; the amount of salt is adjusted by itself, while the salt is picked and tasted, with a white radish containing approximately 5 to 6 grams of salt
4
Picking up radish and pouring out water
5
One of those who go to the skin half, the other half in silver ear soup, and carrots, garlic, ginger, pears all cut to the ground
6
Put the cut in the mixer, put the sugar in the two spoons of the rice
7
A spoonful of sesame sauce
8
Two spoons of Korean chili sauce
9
I'm not sure what I'm talking about
10
The white radish that's out of water is put in a fresh bag and pours the sauce in
11
A few times by hand, the sauce is mixed with the radish, and the bag is put in a freezer and can be eaten in one day