Pickle radish
By VicentaLakin
Pickles in Korean cuisine are usually fermented and then eaten, so it takes a little longer to produce them. In order to eat pickles at home, they are able to pick them up quickly, although they are not authentic, but they are perfectly delicious。
Recipe Recommendations
- white radish 1 piece
- chili sauce 100 grams
- salt 8 grams
- white vinegar 2 tablespoons
- white sugar 1 tablespoon
- Jiang appropriate amount
- slightly spicy
- pickled
- several hours
- simple
Steps for Pickle radish
1
Main: radish, chili sauce
2
Wash the radish and slice it。
3
Fill the basin with salt, sugar, vinegar。
4
Slipped evenly, with ginger paste, salted more than two hours。
5
Picked up radish pieces, controlled water, loaded in the box。
6
Put in chili sauce。
7
It is evenly plattered, plastered for more than two hours, and better after a night in the freezer。
8
This is pickled pickles, which can be stored in cold storage for three to five days。
9
Load a plate to eat at the table。Pickle radish Make Tips
1. The amount of salt, sugar, vinegar and pepper sauce used in pickle can be adjusted to its own taste. 2. Preferably with white vinegar or with rice vinegar. Don't promote the use of vinegar, which is too greasy for pickles。