Homemade secret recipe for pickled radish: spicy, sour and crispy, appetizing and delicious. Kimchi is a good companion for rice and porridge. Especially when the weather is hot, my family often prepares various kinds of kimchi for when I have no appetite.

A small dish, sour and delicious, which will whet your appetite in an instant.

Today I will introduce to you the most common and popular pickled radish. Pickling radish is simple and easy to use. It can be used to pickle lettuce and spring bamboo shoots.

Prepare two white radishes one night in advance, pickle them in two simple steps, and it will be a delicious meal the next day. It is sour, spicy, crunchy, appetizing, and both adults and children will like it.

The key is that the method is extremely simple and does not require any kitchen skills. It is very suitable for novice kitchen users with zero basic knowledge. Friends who like it can take 2 minutes to learn it together. Ingredients and amounts required: two white radishes, a small handful of green onions and coriander.

, 20g garlic, 20g millet chili, 3g Sichuan peppercorns, 100g pickled peppers with water, 50g white vinegar, 300g light soy sauce, 10g dark soy sauce, appropriate amount of salt Method and steps: 1. Prepare 2 white radish, wash them with water and peel them

Cut the outer skin into slices or strips with a knife. Be careful not to cut it too thickly or too coarsely, otherwise it will not be tasty.

Put the cut white radish into a large basin, sprinkle in an appropriate amount of salt, mix well, and let it sit for 10 minutes to pickle the water out of the radish.

2. While marinating, let’s prepare other ingredients: prepare a small handful of shallots and coriander, wash and cut into slices for later use; prepare 20g of garlic and 20g of millet chili, wash and cut into slices for later use; 3. White

After the radish is pickled, pour out the pickled water, then rinse it with water again, put it into a large basin and set aside; pour in chopped green onions, chopped coriander, garlic, millet chili, 3g peppercorns, 100g pickled peppers with water, and finally

Add 50g of white vinegar and 300g of light soy sauce for seasoning, then stir the various ingredients and seasonings in the basin evenly, seal it with plastic wrap, and refrigerate it in the refrigerator for more than 12 hours. Our pickled radish will be ready to eat.

The pickled radish I will introduce to you today is simple and easy to use. Prepare all the ingredients, cut them and mix them well. You can eat them in half a day. It is very suitable for novice kitchen novices. It is also sour, spicy and crispy, and appetizing.

, marinate it one night in advance, and it will become a delicious meal the next day.

Details that need to be paid attention to when making: the container for pickling radish must be thoroughly washed, and it is best to scald it with boiling water, so that the pickled vegetables will not deteriorate during pickling, and it is conducive to long-term storage.