2 Put the chopped white radish and carrot into the pot, add appropriate amount of salt, mix well, cover with plastic wrap and leave overnight.
After a night of pickling, the red and white radish has produced a lot of water. Pour out the water and rinse it with clear water several times, preferably without salt.
4 Red and white radishes control water, pour bottled pickled peppers and water into radishes, and put ginger into radishes.
5 Mix red and white radish, pickled pepper and shredded ginger evenly, add appropriate amount of white vinegar, add appropriate amount of sugar, and then mix evenly. This process can be tasted and can be increased or decreased according to personal taste.
At this time, you will be done, and the sour and sweet radish kimchi will be ready. It is best to put the prepared kimchi in a glass container and put it in the refrigerator to prevent excessive fermentation.
The sweet and crisp taste of white radish is great! White radish pickled with salt can be preserved for a longer time. Anyway, it can be kept in the refrigerator until 1 to 2 months. During the storage time, they will slowly ferment, and after 1 week, they will gradually turn sour, which is also the best time. Just try it if you like it ~
Prepare ingredients:
One white radish, eight shallots, coarse Chili powder, fine Chili powder, salt, garlic, ginger, self-granulated sugar, honey, shrimp paste, cooked white sesame seeds and soy sauce.
1- Buy a white radish, 450g is enough.
2- Cut into sections, marinate with 5 spoonfuls of salt for 20-30 minutes, and pour out the marinated water.
3- Wash the pickle jar in the middle of pickling, soak it in white vinegar and add water to clean it. Never let water disinfect, which will shorten the service life of glass jars.
4- Dry the pickle bottle and don't leave raw water (tap water) in the jar. This step is very important! !
5- Put the pickled radish strips into the jar and mix the pickle water in a small bowl.
6- Pickle water = white vinegar and soft candy. According to my personal taste of sour and sweet, the ratio of white vinegar to white sugar is 2: 1 (roughly calculated according to the volume ratio).
7- Stir white vinegar and soft sugar, and then pour into the pickle jar. The amount of pickle water is 1/3 of the whole height of radish. (I put 1/2, which is actually unnecessary. Radish will come out of the water by itself. )
8- Cover the jar, seal and refrigerate for 24 hours.