Production process:
1, first of all, go to the farmers' market to pick a few fresh carrots, they will be cleaned, first of all, their heads and tails removed (no need to remove the skin, otherwise eaten will not be crisp enough), and then they will be cut into a knife into a thick slice of about 1 yuan coins, loaded into a pot standby.
2, and then, in the basin into the appropriate amount of sugar, (do not put salt), with its purpose is to make the pickled radish, not only not bitter, and eat very crispy, they are fully grasped and mixed evenly, put aside to marinate for 10 minutes standby to kill the juice, eat will not be very sweet, please rest assured that the use of bold.
3, take advantage of the pickled radish gap, we come back to make a bowl of spicy sauce, first in the bowl into the right amount (about 200 grams of each) of garlic cloves, millet pepper, ginger, under normal circumstances, they are the ratio of 1:1:1, you can also personal taste discretion to reduce the amount.
4, and then, and then in the bowl add the appropriate amount (300 grams) of soy sauce, and 300 grams of rice vinegar, and then 20 grams of salt, and 15 of rock sugar (to bitter, spicy, mainly play a role in the role of neutralization, be sure to mix them until they completely melted until), they are fully mixed well, and then set aside.
5, finally, the marinade out of the water as much as possible to pour off, drain the water, and then pour into the pre-mixed sauce, mix well, and then they will be served into the container to be sealed lid - canning jars (make sure that the head is no oil, no water state), cover the lid, sealed and preserved for 4-5 hours, can be eaten, put the Refrigerator chilling effect is better, both do and eat, very convenient.
Warm tips:
1, pickled radish kimchi, do not slice them too thin, otherwise, the flavor will be "eaten" too heavy, easy to become soft, and then lose the crisp texture.
2, in addition, the storage of hot and sour radish containers is also very important, usually we like to use a glass container with a lid, which is more suitable for short-term preservation.