Ingredients: 5000 grams of radish, 20 grams of star anise, 20 grams of pepper, 20 grams of fragrant leaves, 20 grams of cinnamon, 0/00 ml of soy sauce/kloc, 200 grams of salt.

1. After washing the radish, cut the skin into long strips.

2. Pickled pickles should start working as early as possible in the morning. If the weather is fine, it can be finished in one day without any trouble. Open the radish stand in a directly ventilated place and cover it with some screens to avoid being disturbed by flies and insects.

3. Radish dehydrates very quickly. When it is dried at night, it basically becomes dried radish. If the temperature is not enough, it won't dry like this that day, then do it for an extra day without too much water.

4, dry water with the right amount of star anise, pepper, fragrant leaves, cinnamon, without too many complicated ingredients.

5. Cook the dry ingredients in a pot for 10 minute, and add some soy sauce and a lot of salt. The amount of salt is about 5 times that of fried radish, and pickles must be salty.

6. Boiled fennel water is completely cooled in the shade. Don't pickle the radish directly with hot water, which will make the radish lose its crisp taste.

7. After cooling the dried radish with cold water, put it in a container. Cold water is mainly used to wash away the dust on dried radish.

8. Pour all the cooked marinade into a container filled with dried radish. Pay attention to the disinfection of bottle caps and wipe them with high-alcohol liquor.

Matters needing attention in pickling pickles

1. Choose fresh vegetables: it is best to choose fresh vegetables without spots of pests and diseases, and do not use expired or deteriorated vegetables.

2. Cleaning: clean the vegetables, remove dirt and impurities, and cut them into blocks of appropriate size.

3. Add salt: put the vegetables in a container, add an appropriate amount of salt, generally 2% ~ 3% of the weight of the vegetables, and then rub them evenly by hand.

4. Add seasoning: You can add a small amount of seasoning such as Chili powder, ginger slices and minced garlic according to your personal taste to increase the taste of pickles.

5. Compaction: the vegetables are compacted so that they are completely immersed in salt water, and the container is sealed to prevent air from entering.

6. Fermentation: Put the pickled kimchi in a cool and ventilated place, and open the lid every day for ventilation to promote the fermentation process. Generally, the curing time is 3~7 days, depending on the temperature and humidity.

7. Storage: Pickled pickles can be stored in the refrigerator or in a cool and ventilated place to avoid direct sunlight.

In short, we should pay attention to hygiene, cleaning, pickling, compaction, fermentation and storage to ensure the quality and taste of pickles. At the same time, we should also pay attention to controlling the curing time to avoid the taste deterioration caused by excessive curing.