step
1. Choose a fresh white radish and wash it with salt or baking soda.
2. cut the radish into thin strips, the radish skin can be kept, and it is very crisp when brewing.
3. Rub the white radish with a little salt, and then take it to the balcony to dry for 4-5 hours until the radish strips are slightly soft and the water on the surface is dry.
4. Prepare a clean and sealed pickle jar, and wash it without oil. Boil a pot of boiling water, let it cool completely, and then pour it into the jar. The amount of water is about half that of the jar.
5. Prepare the mother water for making pickles. Scoop 3.5 spoons of salt with the small spoon in the picture, and put it in water and mix well.
7. Just 2-3 drops of white wine, no more.
8. Rock sugar is about 4 yuan.
9. Refers to the right amount of pepper, cut into small pieces and put into the mother water.
10. Sprinkle with 7-8 fragrant leaves. The mother liquor of kimchi is ready.
1 1. Put the dried radish strips, cover them and put them on the balcony. About two days in summer and 3-4 days in winter, radish strips are sour and can be eaten.
12. Pickled radish will continue to ferment at room temperature, so after the acidity reaches its own requirements, it should be put in the refrigerator slowly to keep the sour taste and the taste is cold and refreshing.