Korean chili
By VicentaLakin
My family likes Korean pickles and wants to eat them, and it's a little bit of a desolation; it's made some Korean snacks, and there's only some white carrots left; it's like that; if you can eat it, you shouldn't waste it; it's also made Korean. To be honest, radish is better than radish; it's just a little spicy, and if you don't eat too much at a time, it's all right
Recipe Recommendations
- white radish skin 100 grams
- salt appropriate amount
- Korean chili sauce 1 tablespoon
- hot and sour
- mix
- an hour
- ordinary
Steps for Korean chili
1
White radish washed and cut with a knife after cutting
2
All of you
3
In the container, add a proper amount of salt
4
Take it with your hands and make it a day
5
When the water's hot, it's still cold
6
Put radish peels in the pan and put a few Korean peppers. Soy sauce
7
Once you've got the gloves on, you put them in a waterless, clean container, and the lid is sealedKorean chili Make Tips
1 When cutting carrots: not cut with a knife, cut from the top down, a little bit thick, and eats it with a little bit of ablaze 2 and a little bit of water: it reduces salt intake and can break life, so that storage does not change the quality 3, the amount of water is not easy, and it takes a week to pick up 4 and pickle quickly