Korean radish pickles
By VicentaLakin
It's a quick pickle with Korean chili sauce. It's a very cumbersome thing to make your own chili sauce, to prepare pears, rice powder, fish truffles or shrimp soup, and so on. Since finding the preferred Korean chili sauce, half-finished products have been added, making pickles has saved a lot。
Recipe Recommendations
- white radish 750 grams
- leek a small handful
- Korean chili sauce 100 grams
- salt 1.5 spoon
- slightly spicy
- mix
- several days
- simple
Steps for Korean radish pickles
1
Carrot washes and cuts into blocks of about 1-2 centimetres。
2
Add a cut radish to 1.5 spoons of salt, evenly mixed and placed for an hour and a half。
3
I'm going to clean up and cut it down。
4
The radish pickled in an hour and a half, and the radish dried out the water and added to the beryllies and chili sauce。
5
The radish, cabbage and chili sauce are evenly mixed, sealed in containers, room temperature is static for one day and stored in refrigerators, and can be eaten on the third day。Korean radish pickles Make Tips
1. The taste of Korean pepper sauce varies from brand to brand, and can be used in terms of reference, so that the taste can be smoothed and adapted to its own taste. 2. The chili sauce used here does not add garlic and ginger mush because all the ingredients are covered。