Pickled white radish:

1) One big radish, peeled and washed. Salt appropriate amount. I used this radish, there are more than 2 pounds some, with nearly 1/8 cup of salt, radish and salt specific ratio, about 100:2 (weight ratio, not volume ratio ha)

2) radish cut into small pieces, sprinkle with salt.

3) Stir the radish cubes and salt well, press a weight on top and leave it for more than 2 hours, stirring once in the middle, so that the pickle is even. This picture is a little hard to see ha, I was in the radish on the cover of a small pot lid, and then a large bowl filled with water on top of the pressure

4) 2 hours later, the radish pieces become soft, out of the water, that is, pickled, rinsed with water, and then left for half an hour, drained of water.

5) While draining, find a small saucepan, put in half a cup of water, 2 spoons of flour, 2 spoons of pickled shrimp, stirring while boiling over medium heat, and finally into a paste on it, turn off the heat, and let it cool. When burning, pay attention to often stirring haha, otherwise it will be easy to paste the pot.

6) In the cooled paste, mix in 6 cloves of garlic, a thumb-sized piece of ginger, 4 tbsp of chili powder, a handful of chopped green onions, a small handful of chopped chives, 2 tbsp of sugar, and mix well.

7) Stir in with the cubed radish.

8) Bottle, close the lid tightly and put it in a "dark" place (I put it in the kitchen cabinet).

After 2 or 3 days you can eat it.

1, pickled white radish dry

White radish pickles can be pickled into white radish dry, the specific method is to wash the white radish after removing the water, and then cut into thin strips of finger thickness, plus salt pickle for a day, remove the water, and then put into the sunshine to the half-dry, put away and added to the aroma of the match with soy sauce and chili powder and other materials to mix well, together with the pickle, three to five days after the flavor, want to eat! You can take it out and eat it directly.

2, pickled white radish wire

We usually pickled white radish pickles can be eaten with pickled, the practice is very simple, it is the fresh white radish washed and cut into thin julienne, add a small amount of soy sauce and balsamic vinegar, and then put into the right amount of sugar and chicken essence, mixing well after the pickle for half an hour, and then add sesame oil or chili oil to taste can be.

3, pickled white radish pickles

White radish pickles, can also be made into pickles to eat, if you have pickle soup at home, you can wash the white radish and cut into pieces, directly in the pickle soup pickle, ten days will be able to taste, if not you can also make their own vinegar and sugar and soy sauce and other ingredients to make the vegetable soup, mixing after the white radish pickles into it, a week later, you can make the white radish pickle. Taste, this time the white radish sour crisp tender, especially delicious.