Raw material formula for soaking sweet radish 2 kg old garlic salt water (refers to the old salt water soaked with garlic) 500 g new salt water 600 g ultra-white soy sauce 500 g first-class vinegar 300 g yellow sand brown sugar 400 g white sugar 250 g salt 50 g dried red pepper 60 g white wine 20 g fermented mash juice 20 g spice package (star anise, vanilla, cardamom 1 g, pepper 2 g, mushroom 7 g). 1 production method 1. Select a large, tender, non-hollow white round-root radish, remove its pedicel, root and beard, wash it, drain it, cut it into pieces with a thickness of 3 cm one by one, mix well with salt, marinate it in a basin for 3 days, and then take out the drained water. 2. Mix all the materials, put them in the tank, put the radish slices and seasoning bags, cover the cylinder head, mix the football tank with water and soak for 1 month. Turn the altar once about half a month after entering the altar to make it taste even. If it needs to be stored for a long time, you can soak the whole radish. The product is crisp, sweet, slightly salty and dark yellow. Can be stored for more than 100 days. Korean food that kind of lemon yellow pickled radish, how to make it sweet that kind of reward points: 10- solution time: 22: 59 on August 9, 2008 that kind of pickled radish is really still edible. Give me a hand. Thank you. It would be better if you could tell me more about the sweet but not spicy kimchi. Thank you. Questioner: lanse 372- the first place in the probation period. The best answer: 2 pieces of yellow radish, pickle and white radish (1), 2 tablespoons of salt (2) yellow pigment 1, 1/2 teaspoons of sugar, 2 pieces of rice wine, 2 tablespoons of cold boiled water, and 2 cups: () (2 (3) Mix the seasoning (2) 30 minutes before the white radish is pickled. (4) Put the white radish into a slender thick plastic bag, pour the seasoning (2), then seal and soak the bag mouth, put it in a cool place or refrigerate, and turn it over several times during the period to make the white radish tasty and even in color. It can be eaten after about 3-5 days, and can be stored for about 15 days after refrigeration. 2。 Carrot pickles ≮ gourmet ingredients ≯ fresh radish 1000g, cold salted boiled water 1000g, white wine 100g, lemon vinegar 30g and sugar. If you like sweetness, add a few more spoonfuls of salt 25g and pepper 3g. ≮ Food practices ≯ 1. Cut off the top of radish, wash and dry it, then cut it into appropriate strips and dry it outdoors until it becomes light; 2. Mix lemon vinegar, sugar, pepper, salt, white wine and radish strips, put them in a jar and pour in salt water. You can eat it after sealing the altar with water for 5 days. 3. The first step of simple kimchi practice is to wash vegetables and kimchi. Choose healthy (J) Chinese cabbage, pick the whole tree piece by piece and wash it. Choose the right container, add the right amount of water and salt, and it will be two or three times more salty than usual when cooked. Soak in the foam for about 24 hours. The second step is seasoning. Choose ordinary Chili noodles, it is best to make them yourself, because there are other things in the Chili noodles sold outside, which are not spicy. Jiang Mo, mashed garlic and shallots. Twist these four seasonings evenly with warm boiled water. In Korea, glutinous rice paste is usually used to mix them. But if you use sticky rice paste, the food will sour faster, which is normal. The third step is curing. Take out the soaked cabbage and wash it with warm water. Spread the cabbage layer by layer, put the prepared seasoning on it and spread it layer by layer. Until it's finally finished. The fourth step, eat, sweet after 24 hours. It began to turn sour after three days. 4。 Authentic Korean yellow radish is pickled with rice sugar. It was originally a Japanese folk pickle called Zean, and was later introduced to South Korea and Taiwan Province Province. Ingredients: 50 kg of fresh radish, 5 kg of salt, 2.25 kg of rice bran, 0/4 g of turmeric/kloc-,5 g of saccharin and 50 g of licorice. Production method: 1. Selection of raw materials: Radish should be slender, dense and sweet. Cut off the leaves and roots of fresh radish, wash and drain, tie it into a curtain and hang it in a ventilated place to dry. If drying is too slow, the product will not become brittle. The dryness should be such that the radish can be bent into a semicircle without breaking. 2. Ingredients: Mix salt and rice sugar evenly. Rice sugar is best to screen out broken rice and fine rice crumbs. If mixed with rice crumbs, it will be sour during fermentation, which will affect the quality of products. In addition, turmeric, saccharin licorice and other auxiliary materials are evenly mixed with a small amount of water, and then mixed with salt and rice bran. 3. Pickling: Sprinkle the prepared ingredients on the bottom of the pickling barrel, then squeeze the dried radish in parallel to minimize the gap, and then sprinkle a layer of ingredients on the radish. In this way, more ingredients are sprinkled on the top layer, so that the salt concentration in the pickling process is similar. Finally, cover the pickled radish with stones and take it out in about 3 months.