2 exercises 1
1. Wash radish and cut into strips, air-dry, and cut parsley into sections. I forgot to shoot celery, but I don't need to peel radish. )
2. Chop pickled peppers for later use.
3. Put the dried radish strips into a large bowl, without water or oil, sprinkle with salt and sugar and mix well.
4. Add chopped pickled peppers and pickled pepper juice, pour in proper amount of white vinegar and mix well.
5. Wrap it in plastic wrap and marinate it in the refrigerator for 2 hours.
3 Exercise 2
1, prepare the ingredients. 1 white radish and a proper amount of pickled peppers (the amount of pickled peppers should be put according to your own taste, and you can put more if you like spicy. In addition, be sure to prepare more pickled pepper soup, which is the key to this pickle.
2. Peel the white radish and cut it into 4-5 cm long sections, then put it in an oil-free bowl. (Note: The drum must be oil-free)
3. Add 2g salt into the bowl, stir well and marinate for15min. After pickling, drain the excess water from the bowl.
4. Add 4g of white sugar and 5ml of white vinegar to the radish and mix well, then pour pickled pepper and soup into the radish. Then cover with plastic wrap and soak in the refrigerator for 3 hours.
4 nutritional value
1, pay attention to the amount of salt. If you put too much pickles, it won't taste good. If you put too little pickles, it won't taste like that.
2. Wash the inside and outside of the bottle containing kimchi, then scald it with boiling water, and the bottle cap is the same. Then dry it.
3. Pay attention to the chopsticks that stir kimchi, and be oil-free.
4. After the kimchi is packed, seal the bottle mouth with plastic wrap, don't let air stay inside, and then cover it.
5. Do not add any preservatives to your own dishes. Don't do too much at a time. It's not good to leave them white for too long.