Main Ingredients

10 pounds of raw datura

3 taels of salt

4 taels of sugar (white and red are fine)

Supplementary Ingredients

Monosodium glutamate (MSG)

white wine (white spirit)

chili powder (chili powder)

leaf rake leaves (moderate)

bamboo slices (moderate)

an inverted Pickle altar a

Slightly spicy flavor

Pickling process

Days time-consuming

Advanced difficulty

Pickled datura steps

1

Preparation: 10 pounds of raw datura pre-preparation: 3 taels of salt, granulated sugar (white and red can be) 4 taels.

2

Post-preparation: monosodium glutamate, white wine, a little chili powder, leaf rake leaves, bamboo slices, inverted kimchi altar.

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3

Wash the big head of cabbage, dry for a few days, dryness according to their own preferences to dry, like the wet point on the fewer drying some days on it, and then, put a bowl of white wine, drying the big head of cabbage in the inside of the roll around, so that the big head of cabbage uniformly soaked with white wine.

4

Add salt and sugar to all the white wine-covered kohlrabi and marinate for about six days, remembering to turn the kohlrabi over halfway through.

5

Slice the pickled daikon in half first, don't cut it off!

6

Cut some small breaks on the diagonally cut side, don't cut it off completely either haha!

7

Next, stir in the chili powder, a pinch of salt, and the right amount of MSG.

8

Spread the chili powder evenly on top of the cut daikon, shaking off the excess chili powder.

9

Combine the kohlrabi, and then pull out the 27 family's secret weapon ~ hee hee ~ inverted pickle jar! Show a little ~ hoo hoo ~ ~

10

All sprinkled with chili noodles on the dashi, combined and then sequentially loaded into the kimchi altar, if there is no inverted kimchi altar, it is placed in other containers, also line, sealing the better containers, it is best not to be placed in the plastic inside, so that the quality of the food is not good ~ we know ~

11

Then it is the sealing process, put the daikon all well, in the top layer of dense cover a layer of leaf rake leaves.

12

And then in the leaf rake leaves on top of the interspersed type of bamboo pieces of the right length, careful not to get hands yo! It's easy to scratch your hands around the bamboo pieces! It's best to wear thick cotton gloves.

13

All processes are completed, in the inverted kimchi altar lid filled with the right amount of water, the altar upside down on the lid. You can take it out when you want to eat it, and it will last for 1 or 2 years! Hohoho~~