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 it for several times, so that the white radish can be eaten after about 3-5 days, and can be stored for about 15 days after refrigeration.

The practice of radish kimchi is to wash the white radish, scrape off the skin and cut it into small pieces 2.5 cm square. Wash the shallots and cut them into 3 cm long sections. Peel garlic, pat it flat and chop it into garlic paste.

Put the radish pieces into a container, sprinkle large grains of salt on the surface of the radish, stir and marinate for about 30 minutes.

Put the radish in the hedge to control the moisture in the radish. Put the radish in another container, sprinkle with coarse pepper noodles and fine pepper noodles, add garlic paste, shrimp paste, pear juice, ginger juice, sugar and onion and mix well.

The prepared radish pickle can be eaten immediately, but it will taste better if it is kept in a sealed box at room temperature for one day.

1, usually most people will choose to use white radish to make this pickle. It is recommended to choose long, slippery and heavy radishes when buying.

2. Judge whether the radish is heartbroken and fold the radish tassel. If there is no water in the tassel, then the radish may also be heartbroken. What's more, the radish is weighed by hand, which shows that the water is enough and there is no bran taste.

3. If the salt content is not well mastered and the pickled radish is too salty, you can wash it in water several times, but you must fully drain the water inside, then add seasoning and mix well.

4. It is suggested that you use pears and ginger as much as possible after squeezing juice, which is convenient for pickling and avoids eating in Jiang Mo.

If it is made in summer, it can be preserved at room temperature for half a day and then stored in the refrigerator. Please remember to use clean chopsticks (chopsticks that have not been stained with saliva) when you take them, so as not to spoil the rest.

6. Shrimp sauce commonly used in making kimchi is salty and has a strong seafood flavor. Some large vegetable markets or places selling Korean food seasonings sell them, and 4 yuan is about 1 packet.

7. If you want to eat sweet and sour radish, you can add a small amount of white vinegar, about 1 teaspoon. But the radish with vinegar is not easy to preserve, so you should eat it as soon as possible.

8. If there are no two kinds of Chili noodles, you can choose only one, and the taste is not much different.

Materials:

1. A jar, the best pottery, regardless of size.

2. Cold boiled water (you can use mountain spring water, pollution-free snow water, and pickled vegetables are particularly crisp and delicious, hehe, but it is not easy to find)

3. Salt, I don't recommend using low sodium salt or other salt with added ingredients, that is, ordinary salt. Of course, you can buy kimchi salt. Sichuan pickles are delicious for a reason, but the salt is different. Well salt produced in Zigong, Sichuan is a good salt for soaking vegetables. It doesn't matter without salt.

4. Liquor, Sichuan people generally use Qu liquor, but it seems that liquor will do.

5. a little spice, don't put a lot like stew, this pickle will taste strange, if you really like the taste of spice, feel free.

6. Rock sugar, some people also use brown sugar, casual.

7. A handful of celery, a handful of garlic seedlings (that is, green garlic, and garlic in some places), celery can't be celery, but ordinary white celery (with roots). It is best for garlic seedlings to take roots. Wash, dry, roll into small balls, wash and cut carrots (red skin and white heart, not carrots), and dry.

Exercise:

Dissolve salt in water, pour it into 2/3 of the jar, and then add spices, celery, garlic, radish, crystal sugar and white wine. Fasten the vegetables on the jar mouth, then fasten the bowl along the jar rim (that is, the groove on the jar), and submerge the inverted bowl along the jar rim to seal it and isolate it from the outside air. Fermentation for a week is safer and more thorough. If you can't wait, grab some and eat it. Without the raw flavor of the dishes, I think it is a success.

As for the amount of salt, I really can't give the data. When salt is dissolved in water, it tastes salty, but it is not too salty. Celery and garlic seedlings are mainly used to make the aquatic fragrance of kimchi, not to eat it. Don't worry if you soak in it. Don't force it. Put some garlic in it. As for sugar, I guess it is to neutralize the sour taste of kimchi and enrich the taste, and rock sugar can also make kimchi crisp and refreshing. As for liquor, one is to prevent flowers from growing and the other is to help fermentation. A bottle cap is probably enough.

Precautions:

1. In the process of making kimchi, you should not touch oil and raw water, otherwise there will be white flowers, which will affect the perception and taste.

2. Put the jar in a cool and dark place.

3. If there are flowers, you can put a little more white wine and seal it for three or five days until it disappears slowly.

Every time you put a new plate in, you should dry the water. After you put it in the jar, you must add salt according to the amount of food. You can also put some rock sugar or brown sugar. If you don't like it, you should be able to leave it

5. Wash kimchi water regularly, as I mentioned in fish73MM post.

Except for the long fermentation time for the first time, it only takes two or three days for kimchi. Sichuanese also like to eat a kind of pickled vegetable in a bath, which is eaten after soaking for one night, just like taking out vegetables after taking a bath. Hehe, it tastes a little raw. This kind of pickle is mainly made of carrot skin (red skin and white heart, not carrots), which is crisp and has a pungent taste peculiar to carrots.

That's about it. You can soak whatever you like, but generally it is carrots, green vegetables (not small vegetables in Shanghai, but pickled vegetables), children's dishes (I haven't seen this thing anywhere else, and I don't know its scientific name), lettuce (you can eat it in a day or two, or you can soak vegetables), Chinese cabbage, garlic sprouts and leeks. In short, starchy vegetables are not suitable for soaking.