I have always liked Sichuan kimchi very much, not only because of their attractive color, but more importantly because they are sour, spicy and crisp, which is very enjoyable!
A few days ago, I made kimchi from half a large white radish that I hadn't eaten yet. Today, I took it out for breakfast and tasted it. It was not as delicious as the ones sold outside. Facts have proved that I still put too little pepper. But my husband said that it was delicious. Maybe I am also a person who likes nothing but spicy!
Radish soaked in red oil
By KarenLarson
Recipe Recommendations
- sweet and sour
- pickled
- several days
- ordinary
Steps for Radish soaked in red oil
1
Wash the radish and cut into strips about 0.8*0.8 cm.
2
Wash one carrot, and cut it into strips.
3
Put the two radishes in a bowl, add 3 teaspoons of salt, and stir well. Marinate for half an hour.
4
Marinate until there is a lot of water in the bowl.
5
Put a large bowl of water in the soup pot and add pepper.
6
Add dried peppers.
7
Add the star anise.
8
Add three tablespoons of salt.
9
Slice ginger and add. Cook over medium heat for half an hour.
10
Add four tablespoons of white sugar to the cooked juice.
11
Add white vinegar, add a little more vinegar.
12
Pour away the water from the marinated radish strips and place them in a covered crisper. After the juice cools, pour in.
13
Cover it and place it in the refrigerator for about three to four days. These are the radish strips I pickled.
14
When eating, place it on a plate, drizzle it with red oil, and the simple version of the red oil radish strips is ready.