Fruit carrot pickles
By VicentaLakin
In Korea, apart from cabbage pickles, the most common is radish pickles, which are about a centimetre or 1.5 centimetres in size, and which eat sour, spicy, and which must wait until it fermentes
Recipe Recommendations
- fruit radish two
- chives 50 grams
- black sesame
- white sesame
- salt three teaspoons of
- Korean maltose two tablespoons
- Fine chili powder half a cup
- coarse chili powder a cup
- fish sauce half a cup
- shrimp paste three teaspoons of
- sugar 1 tablespoon
- glutinous rice paste 2 cups
- garlic 15 petals
- Jiang
- onion half a
- hot and sour
- pickled
- several hours
- ordinary
Steps for Fruit carrot pickles
1
The radish cuts a large slice of a square centimetre, folds it up three blades across, cuts it to about 1 to 1.5 centimetres in size, drops it in the container, squirms it with three keys of salt and sets it in 30 minutes. (It can take a little radish piece first, wash it off, taste its salt, taste it. If it doesn't last another 10 minutes
2
Then wash it with fresh water, put it on a sift net, and we'll dry it up
3
Leached radish in containers with white sesame, black sesame, little onions (cut to about 4 cm long)
4
Put in two more spoons of malt sugar, with a spoon, softly mixed for 20 minutes
5
Put all the casserole sauce in the juice machine
6
Put the pickles in the bowl
7
Put five spoons of pickle sauce in the radish of practice four and rub it in your hand, like washing clothes, until the sauce is thick, stored in a container, waiting for fermentation
8
It's fermented radish picklesFruit carrot pickles Make Tips
The radish has to choose the one with the high brittle, the sweetness, the spicy taste. It's early in September. It's the best radish produced between late September and October