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Production steps of hot and sour pickled radish: 1 1. Choose a fresh white radish and wash it with salt or baking soda.
Step 22 of homemade hot and sour pickled radish. Cut the radish into thin strips, the radish skin can be kept, and it is very crisp when brewing.
Step 33: Rub the white radish with very 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.
Step 44: Prepare a clean, 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.
Step 55: Prepare the mother water of kimchi. Scoop 3.5 spoons of salt with the small spoon in the picture, and put it in water and mix well.
Step 66 of homemade hot and sour radish. Spoon 9 tablespoons of white vinegar on the picture and mix well.
Step 77 of homemade hot and sour radish. Just 2-3 drops of white wine, no more.
Step 88 of homemade hot and sour radish. 4 rock sugar or so.
Step 99 of homemade hot and sour radish. Refers to the right amount of pepper, cut into small pieces and put into the mother water.
The production steps of hot and sour radish are 10 10. Sprinkle with 7-8 fragrant leaves. The mother liquor of kimchi is ready.
The production steps of hot and sour pickled radish are111. 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.
Production steps of hot and sour pickles: 12 12. Pickled radish will continue to ferment at room temperature, so after the acidity reaches its own requirements, it should be put into the refrigerator for refrigeration to slow down the acidification and make the taste cool and refreshing.