Korean carrots
By VicentaLakin
My favorite is radish。
Recipe Recommendations
- white radish
- leek 130g
- pear one
- Jiang 1 small piece
- garlic one
- salt 1 tablespoon
- sugar 1 tablespoon
- Korean chili powder 2 tablespoons
- fish sauce 2 teaspoons
- glutinous rice flour 20g
- water 200g
- medium spice
- pickled
- several days
- simple
Steps for Korean carrots
1
Carrot goes to the slices. Sliced, sliced, fine. I'm not sure
2
The salt is salted for 2-3 hours. Three small spoons of salt, equivalent to one large spoon. I'm not sure
3
Wash the salted radish with water, so that it tastes salty, and if it is too salty, wash it again until it is suitable for its own。
4
Dry water backup。
5
Cream cut. I like pickles, so put more. I'm not sure
6
Pear goes to the skin and chops. I'm not sure
7
The garlic is also cut to pieces。
8
The rice powder is mixed with water
9
It's made of paste, cool. (Cooking is always mixing, preventing the bottom. I'm not sure
10
Put garlic, pears, fish truffles and sugar in the rice paste。
11
Put herbs and paste in the carrots and in the peppers. I use medium-spicy pepper powder. I'm not sure
12
After mixing, the freezer is sealed and kept。
13
One or two days can be eaten. (Better not be more than five days, sour. I'm not sure
14
Very refreshing。