Sour and Crispy Pickled Radish

Main Ingredientsmain

White Radish 150g? 1 millet chili? 2 cloves of garlic for 2 servings

Sub Ingredientsothers

2 teaspoons of salt? 25g white vinegar? 1 teaspoon of sugar

In the hot summer, the most appetizing is kimchi, crisp and refreshing, hot and sour appetizer. However, the traditional kimchi production process is cumbersome, time is also quite long, try this overnight practice it, only need to pickle one night, and the material is also very simple yo ~

Sour crispy pickled radish practice

Step step

1

White radish washed and peeled (not peeled more crispy), cut into small strips

Step step

Step step

The most important thing is that it is not easy for you to find the best way to make the best use of the kimchi.

2

Place in a container, add 1 teaspoon of salt

Step step

3

Toss well

Step step

4

With a heavy stone or a more gravitational object, press it down, and marinate it for about 30 minutes

Step step

5

Pour out the excess water and rinse them over with cool boiling water. This is to remove the bitter taste of the radish

step

6

Dice the chili and slice the garlic

step

step

7

Put it into a container

step

step

8

Add the salt, sugar and vinegar

step

Steps step

9

Mix well and press the stone, cover and marinate in the refrigerator overnight

step

10

Take out the next day and serve

The finished picture of pickled radish

The cooking tips of Pickled Radish

Technical tips

The purpose of pressing the stone is to make the radish more attractive to the public, so that the radish will not be damaged. >Pressing the heavy stone is to make the radish water out faster and easier to be flavored. The ratio of salt, chili pepper and vinegar can be adjusted according to your taste, add more chili pepper if you like spicy and more vinegar if you like garlic.