Homemade radish
By VicentaLakin
In this part of the country, pickled carrots, cabbage, sausages are often bought in the winter as usual. Most of the grubs sold at supermarkets are not as delicious as radish, and the grubs bought outside often use perfume and pigments and even preservatives to improve their quality. But a lot of people don't know how to make this radish, my formula, it's the way it's developed after many experiments, it's simple, and it doesn't have any preservatives or spices, it's the most common taste in the family, it's been there for years, and it's been shared today
- medium spice
- pickled
- several days
- ordinary
Steps for Homemade radish
1
Ten pounds of radish and one pound of salt will be picked up early. 20-30 days, 20 days later, the red on the radish surface is almost purified
2
Picked up some of the radish, slashed it around one centimetre
3
And when it's done, it's done again. It's done like in the picture
4
When they're all cut, put them in clean, oil-free bags
5
It's a tool that Dad made for radish water, which squeezes the extra water in the radish quickly. min
6
It's like this
7
Look at the whole picture. It has to be dry and dry
8
Freshly squeezed chili sauce. You can add water to the sauce, but it has to be warm
9
Take a clean, oil-free, water-rich container and pour it into a spicy sauce with salt and sugar, with more salt and less sugar, depending on the saliva of the population and pickled carrots
10
Smash it evenly. Put it in the dry radish
11
Two days, and then the radish almost took all the juice, on it。
12
You can eat it directly, you can eat it with a little bit of fragrance and perfume, and it's hotter. StomachHomemade radish Make Tips
# radish cuisine can be put up for up to 10 days in the winter # # no raw water and oil throughout the process # # if # # # the radish # will rot #