Korean sour radish
Ingredients preparation: one white radish, one apple pear, two shallots, a small piece of ginger, half a head of garlic, a small dish of glutinous rice flour, a small dish of Chili powder, and appropriate amount of salt and sugar.
Specific practices:
1. First, peel and wash the white radish and cut it into small pieces of about 3 cm. Korean sour radish must use white radish, so that the pickled white radish will be more brittle, and the pickled white radish will not have the spicy taste of radish.
2. Sprinkle salt on the sliced radish, about 2-3 spoonfuls, and marinate for 1-12 hours, so as to release the water in the radish. If the curing time exceeds 1 hour, it is recommended not to put too much salt. After pickling, rinse with clear water for 3-5 times to squeeze out the water in the radish.
3. Chop apples and pears, garlic and ginger. If you have a cooking machine at home, you'd better mash it with a cooking machine, which will taste better. If there is no apple pear, you can use other pears instead. Putting pears can make radish sweeter and more fragrant.
4. Put the glutinous rice flour into a bowl, add half a bowl of water and mix well.
5. Open fire, put in the evenly stirred glutinous rice flour, turn to low heat, and stir until the glutinous rice flour becomes sticky, turn off the fire and let it cool.
6. Add Jiang Mo, minced garlic, Chili powder and a little salt to the cooled glutinous rice flour, and stir evenly in one direction.
7. Finally, pour the chopped pear into the marinade, add 2 tablespoons of sugar, and stir evenly in one direction, and the marinade will be ready.
8. Finally, pour the marinade into the radish pieces and mix them evenly by hand. Try to mix them for a while so that each radish is evenly coated with marinade.
Korean sour radish is ready, put in a fresh-keeping box and marinated in the refrigerator for 2 days. Naturally fermented until it is a little sour, you can eat it. If you especially like sour radish or are in a hurry, you can add a little white vinegar to the marinade.