2. Cut the white radish and carrot into thick strips, put them into a clean basin, add two teaspoons of salt and mix well by hand, and leave them for 20 minutes.
3. Inject 500ml of water into the pot, add sugar and boil until the water boils, dissolve the sugar, pour in white vinegar and mix well, and let the boiled sweet and sour water cool.
4. cut the red pepper in the side with a knife, and there is a seam to make it easy to taste.
5.20 minutes later, the carrots began to marinate, and the radish strips were pinched by hand to drain the water. The purpose of this is to remove the astringent taste of radish.
6. Take two sealed lockers or other containers (not made of iron) and add ginger slices, red peppers and radish strips.
7. Pour in the cool sweet and sour water, the amount of water covers all the ingredients, cover and seal it, let it ferment at room temperature for 2 days, and then put it in the refrigerator for half a day before eating it.
matters need attention
1. The key to making this dish well is to remove the astringent taste from the radish, that is, to marinate the radish with salt and then squeeze the water out thoroughly.
2. Prepare sweet and sour water. The ratio of white sugar to white vinegar to clear water is 1: sugar 2: white vinegar 50: clear water. Remember to use good white vinegar instead of vinegar essence.
3. The temperature will affect the fermentation time. If the temperature is high, it can be fermented at room temperature 1-2 days, and if the temperature is low, it may be fermented at room temperature for 5-6 days.
4. Sour, sweet and refreshing, very suitable for side dishes before cooking in summer. On the third day, the finished product will be softer.