white radish

6 jin

green radish

4 jin

Pepper

1 kg

ginger

Half a catty

garlic

7 heads

3 kinds of auxiliary materials

Soy sauce 3 bags of salt 250g monosodium glutamate 50g

Cooking steps 12 steps

Step 1

Steps of salted radish _: 1

Clean white radish and cut it into strips.

Step 2

Steps of salted radish _: 2

The green radish is also cleaned and cut into strips, and the green radish has less water.

Step 3

Steps of salted radish _: 3

Sprinkle with salt and marinate for 3 hours.

Step 4

Steps of salted radish _: 4

Clean the peeled green pepper, ginger and garlic, and dry the water in the sun.

Step 5

Steps of salted radish _: 5

The pickled radish is wrapped in a sand cloth and wrung dry, then put on a breathable board and dried in a sunny place.

Step 6

Steps of salted radish _: 6

Just dry it.

Step 7

Steps of salted radish _: 7

Shred ginger, slice garlic, and shred pepper.

Step 8

Steps of salted radish _: 8

Put the white radish in a container, then add shredded ginger, garlic slices and shredded pepper.

Step 9

Steps of salted radish _: 9

Pour in sugar, monosodium glutamate and soy sauce.

Step 10

Steps of salted radish _: 10

Mix well and marinate for 2-3 days, then you can eat it. Turn it several times in the middle to marinate it more evenly.

Step 1 1

Steps of salted radish _: 1 1

Marinate for 3 days and you can eat it.

Step 12

Steps of salted radish _: 12

Keep in a bottle

Tips

White radish has a high moisture content, while green radish has a low moisture content, so it's ok to wither in the sun. Now in this season, the weather is sometimes not very good, about1-2 days. Those who want to eat ginger can put more, and some Jiang Ye is very appetizing. It can be put in a bottle for a long time and taken as you eat.