White carrots 2 pcs

(1)2 tbsp salt

(2)1 and 1/2 tsp yellow coloring

Sugar 2 tbsp

Licorice 2 pcs

Milk liquor 2 tbsp

2 cups of cold water

Preparation:

(1)Wash and cut the head end of the carrots, do not need to peel the skin. head end, no need to peel, drain and set aside.

(2) Spread the seasoning (1) evenly on the skin of the white radish and rub it with your hands to make it soft and flavorful, about 10 minutes and then leave it to stand for 2 hours, and repeat the process 4 times, about 8 hours until the white radish is soft and crunchy.

(3) 30 minutes before the carrots are ready to be marinated, mix the seasoning (2) well and set aside.

(4) Put the carrots into a long, thick plastic bag, pour in the seasoning (2) and seal the bag to soak, and place it in a cool place or refrigerate it, and turn it several times during the period to make the carrots taste good and have a uniform color, and then consume it in about 3-5 days, and keep it refrigerated for about 15 days.

Peake authentic Korean yellow radish

The yellow radish is made with rice sugar and other masking, originally a Japanese folk pickle called Sawan, which was later introduced to Korea and Taiwan.

Raw material formula: 50 kilograms of fresh radish salt 5 kilograms of rice bran 2.25 kilograms of turmeric 14 grams of saccharin 5 grams of licorice 50 grams

Making method:

1. raw material selection: radish should be selected long and thin dense flesh, sweet taste and white meat and neat. Fresh radish cut off the leaves and roots, washed and drained, bundled into a curtain fan hanging in a ventilated place to dry, such as drying too slowly, the product is not crisp. Drying degree to radish can be bent into a semicircle without breaking appropriate.

2. Ingredients: salt mixed with rice sugar, rice sugar to sieve the broken rice and fine rice chips is preferred, if mixed with rice chips is easy to fermentation process acid and affect product quality. Another will turmeric, saccharin licorice and other auxiliary materials with a small amount of water mix well, and then mixed into the salt and rice bran.

3. Pickling: the prepared material first sprinkled in the bottom of the pickling barrel, followed by the radish has been dried parallel arrangement of tightly packed to minimize the gaps, and then sprinkled a layer of ingredients on top of the radish. So layer by layer, the top layer of more ingredients, so that the salt concentration in the pickling process is similar, and finally the pickled radish covered and pressed stone, about 3 months can be taken out to eat.