Yellow radish kimchi\x0d\\x0d\2 white radish\x0d\\x0d\(1) 2 tablespoons salt\x0d\\x0d\(2) 1 and 1/2 tsp yellow coloring\x0d\\x0d\

2 tablespoons of sugar\x0d\\x0d\2 slices of licorice\x0d\\x0d\2 tablespoons of rice wine\x0d\\x0d\2 cups of cold water\x0d\\x0d\Production: \x0d\\x0d\(1)

Wash the white radish and cut off the top without peeling. Drain and set aside.

\x0d\\x0d\(2) Apply the seasoning (1) evenly on the skin of the white radish, and press and rub it with your hands to soften the white radish and add flavor. After about 10 minutes, let it sit for 2 hours. Repeat this 4 times.

Wait about 8 hours until the white radish is softened and crispy in texture.

\x0d\\x0d\(3) 30 minutes before the white radish is about to be pickled, mix the seasoning (2) and set aside.

\x0d\\x0d\(4) Put the white radish into a slender thick plastic bag, pour in the seasoning (2), seal the bag and soak it, place it in a cool place or refrigerate, and turn it several times during the period.

The white radish is tasty and uniform in color. It can be eaten in about 3 to 5 days and can be stored in the refrigerator for about 15 days.

\x0d\\x0d\2.

Radish pickled melon strips\x0d\\x0d\≮Gourmet ingredients≯ \x0d\1000g fresh radish, 1000g cold salt boiled water, 100g white wine, 30g lemon vinegar, sugar, add a few more spoons if you like sweet taste~~~

25 grams of salt and 3 grams of pepper.

\x0d\\x0d\≮Food recipe≯ \x0d\1. Peel off the tops of the radish, wash and dry them, then cut them into appropriate long strips and place them outdoors to dry in the sun until they become wilted; \x0d\2. Add lemon vinegar,

Mix sugar, peppercorns, salt, white wine and yellow radish strips into a jar, and pour in salt water.

Seal the jar with water and store it for 5 days before eating.

\x0d\\x0d\3. Simple Korean kimchi recipe \x0d\\x0d\The first step is to wash the vegetables and kimchi.

Choose healthy (J) cabbage, pick it whole and wash it.

Choose a suitable container and add an appropriate amount of water and salt, preferably two to three times saltier than when cooking.

Soak the foam for about 24 hours.

\x0d\\x0d\The second step is seasoning.

Choose ordinary chili noodles, it is best to make them yourself, because the chili noodles sold outside have other ingredients and are not spicy.

Minced ginger, minced garlic, and scallions.

Use warm boiled water to mix these four seasonings. In Korea, glutinous rice paste is usually used to mix it.

\x0d\\x0d\But if you use glutinous rice paste, the vegetables will sour faster, and it will be sour normally.

\x0d\\x0d\The third step is pickling.

Take out the soaked cabbage and wash it lightly with warm water.

Lay the cabbage slices one layer at a time, spread the seasoning on top and then spread it out layer by layer.

Until it's finally done.

\x0d\\x0d\The fourth step is to eat it. It should be sweet after 24 hours.

It starts to turn sour after three days.

\x0d\\x0d\4.

Authentic Korean yellow radish \x0d\\x0d\Yellow radish is made of rice sugar, etc. It was originally a Japanese folk pickle called Zean, and was later introduced to North Korea and Taiwan.

\x0d\\x0d\Raw material formula: 50kg fresh radish, 5kg salt, 2.25kg turmeric, 14g saccharin, 5g licorice, 50g\x0d\\x0d\Preparation method: \x0d\\x0d\1. Raw material selection: Radish should be

Choose those that are slender, dense, sweet, white and neat.

Cut off the leaves and roots of fresh radish, wash and drain, tie them into a curtain fan shape and hang them in a ventilated place to dry. If the drying is too slow, the product will not be crispy.

The dryness is suitable so that the radish can be bent into a semicircle without breaking.

\x0d\\x0d\2. Ingredients: Mix salt and rice sugar. It is better to sift the rice sugar to remove broken rice and fine rice crumbs. If mixed with rice crumbs, acid will be generated during the ex-situ fermentation process and affect the product quality.

In addition, mix turmeric, saccharin, licorice and other auxiliary ingredients with a small amount of water, then mix into the salt and rice bran.

\x0d\\x0d\3. Pickling: Sprinkle the prepared ingredients on the bottom of the pickling barrel first, then arrange the dried radishes in parallel and squeeze them tightly to minimize gaps, and then sprinkle a layer of ingredients on top of the radish.

In this way, the layers are alternated, and more ingredients are sprinkled on the top layer to make the salt concentration during the pickling process similar. Finally, the pickled radish is covered and pressed with stones. It can be taken out and eaten after about 3 months.