One white radish and the rest Korean sauerkraut marinade.

working methods

1. Wash the radish, divide it into four equal parts, cut it into 0.5 cm thick fan-shaped pieces, and marinate it with salt 15 minutes.

2. Gently knead the pickled white radish by hand, pour out the leaked radish juice, put the kneaded radish slices into a mesh drain basket, press them with heavy objects, and put them in a cool and dry place for about 4 hours.

3. Wash radish slices with pure water until they have no salty taste, then put them into a drainage basket with meshes, flatten them with heavy objects, and let them stand for 1 hour.

4. Put the radish slices treated as above into Korean sauerkraut and mix well. After fermenting at room temperature for half a day, put it in the refrigerator for 2 days before eating.

skill

1, white radish skin is rich in nutrition, so I'm used to not peeling it. But you should pay more attention to pickling. 1-3 steps are not recommended to be cancelled or reduced.

Less. Because it can effectively remove the bitter taste of white radish and keep the crisp taste of radish for a long time after pickling.

2. The pickling method can be the same as Korean sauerkraut (see the old article Korean sauerkraut), or it can be pickled with the soup left after eating sauerkraut.