The radish
By VicentaLakin
Korean pickles, we generally refer to the large pickles that we eat in late autumn to early spring. This period is followed by spring and summer, when wild vegetables grow on the slopes and mountains, or when people grow pickled cabbage, cabbage, cucumbers, etc., which are good for making pickles, either pickles or pickles. Summer pickles are usually eaten at short notice, for two or three days at most, so they're simpler, and they tend to be spicy and sour. Soup pickles. It's better to drink cold and cold
Recipe Recommendations
- white radish 200 grams
- salt 1 tablespoon
- chili powder 2 tablespoons
- white vinegar 2 tsp
- sugar 1 tsp
- chopped green onion 1 tsp
- minced garlic 1 tsp
- sesame oil 1 tsp
- slightly spicy
- mix
- three-quarters of an hour
- simple
Steps for The radish
1
Carrot peels, slices。
2
Put the salt in the bowl, rubbed it with hands for 20 minutes, washed it clean and squeezed the water with their hands。
3
The bowl is filled with vinegar, sugar and smoothing, and when the sugar is fully melted, the onions, garlic paste, soy oil and flatting are replaced。
4
On the dried radish, put in pepper powder。
5
Grab your hands and get the radish slices red with chili。
6
When it's red, you put the trim in the radish, and you rub it in。The radish Make Tips
If radish doesn't wait for the chili to dye it, it's in the sauce. It tastes good, but it's bad. The longer the pickle takes, the more the carrots eat. My personal taste is dim, and if you like to be sweeter and bitterer, you can add a small spoon of sugar and vinegar。