Water carrot pickles pickling method one
Wash the radish, first cut into chopstick-thick slices, and then cut into chopstick-thick constant knife strips, hanging to the cotton threads, in the ventilated place to dry for 4, 5 days; with warm boiled water to wash off the dust, squeeze out the water, shake loose; add salt and a little white wine and mix, and then mix with chili pepper, pepper (if you are afraid of the taste of numbness, just instead of a small amount of pepper grains), sesame (can also be directly sprinkled when taking food), a little sesame oil and well, loaded into the earthenware altar (to be filled, hand-pressed); with plastic wrap (a few more layers) and cotton thread sealed altar mouth, cover the altar lid; placed in a cool place for 10 days can be.
Do not use soy sauce to make dried radish, and the really sophisticated practice must use inverted cans: canned compaction with bamboo strips stuck in the mouth of the can (inverted, the dish will not be loose), sealed the mouth of the cans and then inverted in a dish of water (to avoid the air to enter). Nowadays, people rarely have inverted jars, and the same goes for kimchi altars.
What kind of radish can be used to make dried radish, but the red-skinned white radish is the most flavorful.
Water radish pickle pickling method two
Method: wash the radish, first cut into chopstick-thick slices, and then cut into chopstick-thick constant knife strips, hanging to the cotton threads, in the ventilated place to dry for 4, 5 days; with warm boiled water to wash off the dust, squeeze out the water, shake loose; add salt and a little white wine and mix, and then mix chili pepper, pepper (if you are afraid of numbness, change to a small amount of pepper grains), sesame seeds (can also be directly sprinkled when taking food), a little sesame oil and well, into the earthenware altar (to be filled, hand-pressed); with plastic wrap (more layers) and cotton thread sealed tight altar mouth, cover the altar lid; placed in a cool place after 10 days can be made into dried radish.
1, sour and spicy dried radish
Main ingredient: 5000 grams of fresh radish washed and cut into a slightly thicker than chopsticks, about two inches long strip, 500 grams of dried radish in the sun.
Applications: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, thirteen spices, chili oil in moderation, a little monosodium glutamate.
Method of production: water, vinegar, thirteen spices, salt into the pot to boil, cease-fire into the monosodium glutamate (MSG), cooled and ready to use; sun-dried radish and chili oil into the container of the pickle and mix evenly, and then sprinkled with sugar on the top, and then poured the drying of the material into the container; later stirred one to two times a day (preferably with a pair of stationary chopsticks), about 7 days can be eaten. The taste is sweet and sour, slightly spicy, bright color, greenish white through red, is a good companion for breakfast and dinner.