Korean radish pickles
By VicentaLakin
Korean pickles represent the Korean culture of cooking and, because of its geographical location, which is cold and long in winter and is not fruity, Koreans use salt to make vegetables for winter. Korea ' s cholesterol diet is full of cuisine, cuisine, drink, digestive, appetite, which provides adequate nutrition, prevents artery sclerosis, reduces cholesterol and eliminates multiple diseases such as excess fat。
Recipe Recommendations
- white radish appropriate amount
- green radish appropriate amount
- carrots appropriate amount
- leek appropriate amount
- pear appropriate amount
- glutinous rice flour appropriate amount
- salt appropriate amount
- fish sauce appropriate amount
- Korean chili powder appropriate amount
- white sugar appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- hot and sour
- pickled
- several days
- ordinary
Steps for Korean radish pickles
1
The white radish goes to the small squares about two centimetres of skin cut, adding 1.5 spoons of salt mixed equally for more than one hour。
2
Green carrots go to small blocks of about two centimetres of skin cut, with 1.5 spoons of salt mixed equally for more than an hour。
3
A medium-sized pear goes to the nuclei, makes mud with a hand-carrying bar, and a garlic goes to the skin and a small piece of ginger, all mixed together。
4
The pot is filled with three spoons of rice powder, five times the amount of water, and the fire is boiled and made to dry。
5
A mixture of rice powder and just processed pears and garlic。
6
Add two spoons of fish, one spoon of sugar, one spoon of salt, and eight spoons of Korean pepper powder, all flatted into chili sauce。
7
Half a carrot cut out of silk, a little pickle cut out of a slice。
8
At this point, radish picks up a lot of moisture。
9
Put white carrots and green carrots across the water。
10
Dry radish is watered into larger containers。
11
Put it in herbs, carrots, pour the mixed chili sauce in it, and even the one-time gloves. Covered with protective film, room temperature placed for 24 hours, then frozen in a refrigerator for 12 days。
12
This is the 3rd day of the fridge. It tastes good。
13
Completed ChartKorean radish pickles Make Tips
1. Packagings used throughout the process shall be clean and unoiled and raw materials shall not be exposed to oil. This one has to be made with Korean pepper because it's not so hot and the color is better. 3 and the radish must be washed with cold water, otherwise it will be too salty. The 24-hour pickles at room temperature seep clear liquids and smell a little acid, which is then put in the freezer. If room temperature is relatively low, the extension is appropriate. It's still fermenting when you put it in the freezer, but it's just a little slow, and the more it tastes, the more it gets, the more my two carrots add up to about 1,000 grams。