The best quality of white radish is in Weining, Weifang and Guizhou, Zhejiang. The white radish produced in these three places is tender, crisp and slag-free, and is the first choice for pickled radish. Of course, friends who can't buy radishes in these three places can use local white radishes and northeast big white radishes to make acid. Boil a pot of boiling water in advance, and then let it cool for later use. Wash ginger and millet spicy, and drain. Cut the ginger into slices, chop the millet into pieces, clean the glass jar, and then drain the water for later use. The above materials should not be stained with grease, and the raw water should be drained.
White radish (3 kg), wild pepper (100g), single garlic (100g), ginger (100g), cold boiled water (4 kg), salt (60g), sugar (80g), rice vinegar (80g). Wash and dry the pickle jar for later use.
After 25 minutes, dry the radish, put it in a pickling pot, add ginger slices and pepper, then pour the cool sweet and sour water into the pot and cover all the ingredients. Cover it and seal it. Time is your own control, as long as you taste it, you can eat it. If it is best to put some "mother water", you can usually ask friends who already have kimchi jars at home for some kimchi water (commonly known as "mother water") to put in the newly-built jar water, just like northerners make steamed buns at home and borrow some "dough" from their neighbors to make yeast. "Mother water" contains a lot of lactic acid bacteria, which can produce a good taste.