1, material preparation
Red radish or white radish 5 kg, 500 grams of salt, chili sauce, sugar appropriate amount.
2, practice steps
The first step: 5 kg of radish and 500 grams of salt mix well, marinated for about 1 month, if the red radish, this time the color should fade almost.
The second step: the development of the radish after washing with a knife in the front evenly every 1cm or so cut a depth of two-thirds of the mouth, can not be cut off, and then the reverse side of the different angles and then cut again, after cutting with a machine or artificial pressure out of the radish in the water, the radish is almost squeezed dry to become soft, and then with a heavy weight pressed a night, the more dry the better.
The third step: the chili sauce with a little warm water into the chili sauce, and then according to their own taste to add salt and sugar, the general ratio of salt and sugar is 2:1, and then stir until the salt and sugar all dissolved can be.
Step 4: Put the pressed radish into the chili juice, soak it for about 2 days, and then cut it into julienne strips or dices after the radish juice is almost ready to be eaten, or add some sesame oil and chicken broth to eat it cold and taste better.
3, Note
Pressing time must be as dry as possible, otherwise the juice effect is not good, not only is not flavorful, and the texture is not crisp enough. Note that in the entire pickling process, can not put raw oil and raw water, otherwise the radish is easy to rot and deteriorate, then the pickling will fail, inedible, in addition to radish squash to eat as soon as possible after the good, otherwise it is easy to be bad. Turnip squash even in winter or refrigerated can only put about 10 days.