Carrot pickling method (a)

Materials: radish (carrot), large salt, vinegar, chili pepper grinder, sugar, garlic,

Practice:

1. Wash the radish, cut it into strips, and then first pickle it with salt for more than 24 hours, and then take it out to air-dry,

2.( Fully air-dried, the interior to be again moisture), drying time more than 12 hours

3. Then mix the seasoning, such as radish 40 pounds : salt 10 pounds : vinegar 4 pounds : chili pepper grinding 4 two : garlic 1 pounds : sugar 4 pounds (use when remembering that the garlic should be the kind of juicer to get into a paste, and chili pepper should be especially grinding,)

4. The seasoning is all mixed together to be even.

5. Then use a spoon to evenly spread this on the radish, and then marinate for a little while to eat

Carrot pickling method (two)

1, cut the carrot into fine julienne, put it in the sieve in the sunshine to dry out, can not be dried out, with the hand feel soft, half dry on it.

2, and then with a small pot to hold, sprinkle salt, thirteen spices, a little vinegar, rub with your hands, and other seasonings to soak into the shredded carrots, set aside for a few days, you can eat.

3, eat when drizzled with small milled sesame oil, the flavor is very oily!