2 white radishes

(1) 2 tbsp salt.

(2) Yellow pigment 1 and 1/2 teaspoons.

2 tablespoons sugar

Glycyrrhrizae Radix 2 tablets

2 tablespoons rice wine

Two cups of cold boiled water

Making:

(1) Wash and cut the white radish, without peeling, and drain the water for later use.

(2) Evenly spread seasoning (1) on the skin of white radish, knead by hand, make white radish soft and tasty, let it stand for 2 hours after about 10 minutes, and repeat this for 4 times. After about 8 hours, white radish becomes soft, brittle and tough.

(3) Mix the seasoning (2) 30 minutes before the white radish is pickled.

(4) Put the white radish into a slender thick plastic bag, pour the seasoning (2), then seal and soak the bag mouth, put it in a cool place or refrigerate, and turn it over several times during the period to make the white radish tasty and even in color. It can be eaten after about 3-5 days, and can be stored for about 15 days after refrigeration.

2。 Pickled radish and melon strips

Food ingredients

Fresh radish 1000g, cold salted boiled water 1000g, white wine 100g, lemon vinegar 30g, sugar, salt 25g, pepper 3g if you like sweetness.

Gourmet practice

1. Cut the radish, wash it and dry it, then cut it into appropriate strips and dry it outdoors until it becomes light;

2. Mix lemon vinegar, sugar, pepper, salt, white wine and radish strips, put them in a jar and pour in salt water. You can eat it after sealing the altar with water for 5 days.

3. Simple kimchi practice

The first step is to wash vegetables and pickles. Choose healthy (J) Chinese cabbage, pick the whole tree piece by piece and wash it. Choose the right container, add the right amount of water and salt, and it will be two or three times more salty than usual when cooked. Soak in the foam for about 24 hours.

The second step is seasoning. Choose ordinary Chili noodles, it is best to make them yourself, because there are other things in Chili noodles sold outside.

Not spicy. Jiang Mo, mashed garlic and shallots. Twist these four seasonings evenly with warm boiled water. In Korea, glutinous rice paste is usually used to mix them.

But if you use sticky rice paste, the food will sour faster, which is normal.

The third step is curing. Take out the soaked cabbage and wash it with warm water. Spread the cabbage layer by layer, put the prepared seasoning on it and spread it layer by layer. Until it's finally finished.

The fourth step, eat, sweet after 24 hours. It began to turn sour after three days.

4。 Authentic Korean radish

The radish is covered with rice and sugar. It was originally a Japanese folk pickle called Zean, and was later introduced to South Korea and Taiwan Province Province.

Raw material formula: fresh radish 50kg salt 5kg rice bran 2.25kg turmeric 14g saccharin 5g licorice 50g.

Production method:

1. Selection of raw materials: Radish should be slender and dense in meat, sweet in taste and white and neat in meat. Cut off the leaves and roots of fresh radish, wash and drain, tie it into a curtain and hang it in a ventilated place to dry. If drying is too slow, the product will not become brittle. The dryness should be such that the radish can be bent into a semicircle without breaking.

2. Ingredients: Mix salt and rice sugar evenly. Rice sugar is best to screen out broken rice and fine rice crumbs. If mixed with rice crumbs, it will be sour during fermentation, which will affect the quality of products. In addition, turmeric, saccharin licorice and other auxiliary materials are evenly mixed with a small amount of water, and then mixed with salt and rice bran.

3. Pickling: Sprinkle the prepared ingredients on the bottom of the pickling barrel, then squeeze the dried radish in parallel to minimize the gap, and then sprinkle a layer of ingredients on the radish. In this way, more ingredients are sprinkled on the top layer, so that the salt concentration in the pickling process is similar. Finally, cover the pickled radish with stones and take it out in about 3 months.