Korean radish
By VicentaLakin
It's been a long, hard time, busy day and day, and I'd like to have a nice little meal; it was my best choice to think of Korean pickles at first. But it is spring and it is no longer suitable to make a lot of pickles, and cabbage is not a suitable pickle. And this season is a good time for radish and radish, and I used them to pick them up in the winter, and they're fresh and delicious. As the temperature rises, it's only done this time, and it's half for the fellow students
Recipe Recommendations
- lettuce 1000 grams
- white radish 1500 grams
- carrots 380 grams
- salt 220 grams
- Korean chili sauce appropriate amount
- hot and sour
- other
- several hours
- ordinary
Steps for Korean radish
1
Prepare the ingredients
2
Scratch and wash
3
White radish to wash the skin and cut the rough
4
Carrot's waiting for a rough note
5
Carrot's waiting for a rough note
6
Up and down
7
24 hours to the ventilation
8
The water is burned in the pot and put in pickled radish and radish bars
9
I'll put all the radials and radish strips to cool
10
Get some Korean sauce
11
Put the radish and the carrots back in the clean pan and put them in the right amount of Korean chili
12
Put it all in the same place for a while
13
The lids will be sealed in a clean waterless container for a week
14
Just take out the right amount when you eatKorean radish Make Tips
1. The purpose of blanching is to reduce salt intake and par-cook, making it less likely to spoil during storage.
2. The blanching time should not be too long; remove quickly.
3. It can be consumed only after one week of pickling.