1 white radish

1 carrot

Seasoning

Salt

2 tsp

Ginger

5 slices

Sugar

3 tbsp

White vinegar

6 tbsp

Water

500 ml

Peppercorns

15

Pickled Spicy and Sour Radish

1. Peel the fresh white radish and carrot, slice the ginger, and rinse and drain the red bell pepper

2. Slice the white radish and carrot into thick strips, put them into a clean pot, add two tsp salt and mix well with your hands, and leave to pickle for 20 minutes

3. >3. Fill the pot with 500ml of water, add sugar and cook until the water boils and the sugar dissolves, pour in the white vinegar and mix well, let the boiled sweet and sour water cool

4. Cut the red bell pepper on the side with a knife, there is a slit to make it easy to get the flavor out

5. After 20 minutes, the carrots start to pickle out of the water, scratch and pinch the radish strips with your hands and drain off the water from them. The purpose of this is to remove the astringent flavor of the radish

6. Take two can be sealed Le buckle box or other containers, (do not use iron), put ginger, red pepper and radish strips

7. Pour in the cooled sweet and sour water, the amount of water to cover all the ingredients, covered with a sealed lid and put at room temperature to ferment for 2 days, and then put in the refrigerator on ice for half a day and then eat better

Tips for cooking

1, good this dish, the water is not too much, but the carrots are very good. >1, the key to making this dish, the first is to give the radish to the astringent flavor, that is, to salt the radish pickle out of the water, and then thoroughly squeeze out the water.

2, with a good sweet and sour water, sugar and white vinegar and water ratio is 1: sugar 2: white vinegar 50: water. Remember to use good white vinegar not vinegar essence.

3, the temperature will affect the length of fermentation, the temperature is high on the room temperature fermentation 1-2 days can be flavored, the temperature is low, may have to ferment at room temperature 5-6 days.