Composition? Five kinds
White radish? 1 root
Carrots? 1 root
Red pepper? 8 pieces
Lemon? Half a one
Ginger? 2 tablets
Seasoning? three kinds
Rice vinegar? 80 grams
Sugar/rock sugar? 100g
Salt? 50 grams
Mineral water? 500 grams
skill
The sour and sweet taste after soaking is very appetizing, and lemons can also be eaten. Sour taste is basically soaked in water, and a little salty is also delicious.
working methods
White radish and carrot are cut into square strips, red pepper is cut into rings, lemon is cut into complete pieces, and ginger is cut into filaments (all of them should be cut into beautiful, well, beautiful) (scribbled by hand by cutting method). I forgot to take photos of the process ........... ……Ps: Pay attention to the hygiene of the chopping board and knives, because kimchi will not be heated. It is best to use fruit cutting tools to handle ingredients to ensure safety.
Put the chopped white radish and carrot sticks into an oversized bowl, sprinkle with a layer of salt and let all the salt out. Put on disposable gloves and mix the salt and radish well (let everyone get the salt) and let it stand 15 minutes. This process is to remove the fishy smell and spicy taste of radish. Radish will come out of the water and can be stirred halfway.
After fifteen minutes, rinse the pickled radish with clear water to remove the floating salt. Finally, pass it on with mineral water (it's a food safety control, hahaha)
Find a large glass container (glass pickle jar or something), spread a layer of radish, put some red pepper rings, two slices of lemon, a little shredded ginger and a layer of sugar. Repeat this several times until all the ingredients are put in, and finally the rice vinegar is poured in. Radish will keep yielding water under the pickling of seasoning, so I added a little mineral water as a way to encourage seedlings. Seal it and put it in the refrigerator. You can taste the bottom layer the next day.
Let's take a picture first. Eating in summer is really appetizing. They all say it tastes like Sprite.