step
1. Choose a fresh white radish and wash it with salt or baking soda.
2. cut the radish into thin strips, the radish skin can be kept, and it is very crisp when brewing.
3. Rub a little salt on the white radish, and then take it to the balcony to dry for 4-5 hours until the radish strips are slightly soft and the water on the surface is dry.
4. Prepare a clean and sealed pickle jar, and don't put oil when cleaning. Boil a pot of boiling water, let it cool completely, and then pour it into the jar. The amount of water is about half that of the jar.
5. Prepare the mother liquor for making pickles. Scoop 3.5 spoons of salt with the small spoon in the picture, and put it in water and mix well.
7. Just 2-3 drops of white wine, no more.
8. About 4 pieces of rock sugar.
9. It refers to cutting a proper amount of pepper into small pieces and putting them into the mother water.
10. Sprinkle with 7-8 fragrant leaves. The mother liquor of kimchi is ready.
1 1. Put the dried radish strips, cover them and put them on the balcony. It takes about two days in summer and 3-4 days in winter. Radish strips are sour and can be eaten.
12. Pickled radish will continue to ferment at room temperature, so after the acidity reaches its own requirements, it should be put in the refrigerator to slow down its speed and keep its sour taste, and the taste will become cold and refreshing.