Ingredients?

A few cloves of garlic

One white radish

A lot of salt

Two sugars Large spoonful

An appropriate amount of white vinegar

Two small spoonfuls of extremely fresh flavor

6 small peppers

Crisp, sour and spicy pickled radish How to do it?

Pick a medium-sized white radish with a well-proportioned body. Everyone says that you should choose a radish that is heavy and has enough water content.

First wash the radish skin, and then use a plane to scrape the skin clean. (Some people think that the skin of radish is relatively fragile and you don’t need to scrape it, but you must wash it clean)

Come on, next cut the radish into sections, the length is roughly as shown in the picture.

Next, continue slicing and then dicing. Be sure not to cut too finely, otherwise you will lose the natural crunchy texture of the radish. Cut it into finger-sized pieces.

Put the cut radish strips in a larger basin. Spread a layer of salt on each layer of radish and rub the salt and radish fully together with your hands. Then cover it and let it sit for more than an hour^?_?^

This step is to bring out the water in the radish and remove the raw smell from the radish, so you can sprinkle a little more Add some salt. In the picture, I use an IKEA salad drying bucket, which is more convenient.

It takes a long time to add moisture. During this period, you can wash the peppers and garlic, then chop them all and set them aside for preparation.

After more than an hour, there is probably a lot of water in your basin. But at this time, you still need to use the power of your palms to squeeze out the water in the radish strips. Because it will still produce water when marinating, so try to dry it as much as possible.

Put the dried radish strips into a clean large glass jar, add the minced pepper and garlic, and then add an appropriate amount of white vinegar, white sugar and a small amount of fresh flavor. Don’t forget To taste, the marinade should be slightly stronger.

That’s it! You’ve got a jar full of hot and sour pickled radish. Seal the jar and shake it to make the marinade fully even. Then put it in the refrigerator and wait for 4 to 6 days. Don’t be greedy during this period. The tank will destroy its fermentation process.

Tips

During the days of storage in the refrigerator, you can turn the jar upside down every few days, so that the radish strips inside can be evenly pickled