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.