Sichuan's pickles, crisp, sour, salty and fragrant, pickled radish is a masterpiece, eat directly, mixed with oil splash hot pepper to eat, diced fried minced pork to eat, do pickled fish to eat, if with the duck together with the stewed soup, that is the authentic old duck soup.

This time I brought back some sandy radish, radish is very sweet when eaten raw, if made into bubble radish should be more delicious.

The recipe is very simple.

Ingredients ?

Sand radish 1

Fresh ginger 1

Fresh red bell pepper several

Pepper 10-20 peppers

Ice sugar 10g

High white wine bowl

Salt 20g

Sichuan pickled radish practice can not stop ?

Note that the whole process should not be oiled, so please wash your hands and all utensils that will come into contact with it.

Wash the radish, no need to peel, remove the top tip, cut into small pieces and put into the jar.

Wash the ginger, break it into small pieces and put it on the altar.

Wash the red bell peppers, cut off the long stalks, leaving only a very small part, and put them into the altar.

Peppercorns, salt and rock sugar are put into the jar in turn.

The last step is to add tap water to the jar. Yes, you read that right, tap water. We've seen other tutorials that say to use cool boiling water to soak, and that all the ingredients should be washed and dried naturally before putting them in the jar. But the consequence of this is that the boiling water is very "delicate", a little bit of unclean things, such as oil, tap water, and so on, after the stain, the whole jar of kimchi will be bad.

While tap water has a strong "inclusive", not easy to be bad, and do not have to worry about the problem of bacteria, we put a high degree of white wine can be sterilized.

Everything is soaked into the altar, the rest is left to time! The taste is best when eaten after two weeks of soaking.