pickled radish
By MaxBoyle
Ingredients: chicken essence
Recipe Recommendations
- white radish appropriate amount
- cucumber appropriate amount
- carrot appropriate amount
- Jiang appropriate amount
- wild mountain Pepper appropriate amount
- salt appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- white vinegar appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
- rock sugar appropriate amount
- slightly spicy
- pickled
- several days
- simple
Steps for pickled radish
1
Hehe, remove the skin and wash it all
2
First cut into sections, then cut into slices, then cut into strips
3
All the same (slice ginger and garlic) Cut them all and cover them with salt for later use
4
Seasoning water (use boiling water to cool it and add various seasonings to season it, and add more water from wild pepper if you like spicy, the same goes for vinegar) The prepared flavored water should highlight several flavors, salt, and sweetness. It should not be too sweet, sour, moderate, spicy, depending on the individual.
5
After blending the flavor, add the covered radish and the chopped ginger and garlic directly. (You can eat it after soaking for 2 days. Pay attention to preservation of kimchi. No raw water or oil can be added to the kimchi water. When eating, use a separate item to hold it. This kimchi can be directly packed in a zither. Cover it and put it in the refrigerator to refrigerate, and just pinch it directly when eating.