White radish pickles white radish pickles white radish: 1) A big radish, peeled and washed. The right amount of salt. The radish I used weighed more than 2 kg and used nearly 1/8 cups of salt. The specific ratio of radish to salt is about 100: 2 (weight ratio, not volume ratio). 2) Cut the radish into small pieces and sprinkle with salt. 3) Stir the radish block and salt evenly, press a heavy object on it, stand for more than 2 hours, and stir once in the middle to make the salt even. I can't see this photo clearly. I covered the radish with a smaller pot cover and pressed it with a big bowl of water. 4) After more than two hours, the radish becomes soft and comes out, that is, it is marinated, washed with clear water, and then left for half an hour to drain. 5) While draining, find a small pot, add half a cup of water, 2 tablespoons of flour and 2 tablespoons of pickled shrimp, cook and stir over medium heat, and finally it will be fine. Turn off the fire and let it cool. When cooking, you should pay attention to stirring frequently, otherwise it is easy to paste the pot. 6) In the cooled paste, add 6 cloves of garlic, a piece of ginger with a thumb, 4 tablespoons of Chili powder, a handful of chopped shallots, a handful of chopped leeks and 2 tablespoons of sugar, and stir well. 7) mix carrots. 8) Bottle it, cover it tightly and put it in a "dark" place (I put it in the kitchen cupboard). You can eat it in two or three days. Note: 1) As for salt, ordinary salt will do without coarse salt. ) 2) Shrimp with sauerkraut (pictured) can be bought in Korean shops. You can't buy it, or you can't buy it. It's never been used in kimchi before. It's delicious. When Koreans make kimchi, it seems that they often put an anchovy sauce, which is useless to me. All these things help to ferment and make kimchi taste stronger, right? Not really, hehe. 3) It looks a little troublesome, but it's actually fine. Pickling radish takes a little time, but in any case, you don't have to worry about it after pickling, and you don't have to stare at raw materials all the time, such as lettuce (preferably peeled), carrot, white radish, pepper (slender and bright red), cabbage core (must be the tender core in the middle), ginger, garlic and pepper. Pickling pickles is actually very simple. Of course, this is not the way my mother pickled at home, but I learned it from menstruation. Boil the water first. After the water is boiled, pour it into the porcelain jar where pickles are to be pickled. Then add salt, not too little, but not too much. After putting it away, stir it with chopsticks to accelerate the dissolution of salt. Then put pepper. Finally, put the porcelain jar on the balcony and let the water cool naturally (the water must be cool thoroughly). Then, wash the raw materials with cold water and cut them into sections (this is a co-ordination method in junior and middle schools, which is also used now). Cut the peeled and washed lettuce into 2cm sections, and then cut one section into 6 to 9 strips, depending on the thickness of each section. Then put it in a basket and air dry naturally. Carrots and white radishes are cut the same as lettuce. Pepper should also be cut into sections, but shorter. You don't need to cut the cabbage core, just wash it and dry it. Ginger should be cut into large pieces, because many people don't eat ginger, and ginger is mainly added to enhance the taste, so large pieces of ginger are easy to identify and will not be eaten by mistake. Garlic should be peeled and diced, not cut. Preserved things must be dried, and there can be no water drops. Because it will lead to decay. Of course, we only marinated a little and ate it all before it rotted. After the raw materials are dried, they are poured into cold salt water and sealed. You can eat it in three or four days. But if you eat at this time, only lettuce is the best, salty and crisp, with a slightly fermented sour taste, just like the sour taste in the early stage of kimchi. The salt of radish has not been soaked in it. Three or four days, about a week, you can eat it all. At this time, you will see that garlic turns green, that is, the color of lettuce is absorbed by garlic. Nothing, you can eat boldly. Article source: original link: /youkuask/82473258.html