White radish pickle pickling method:

Materials: white radish a big root, garlic two rolls, millet pepper moderate, pepper about thirty grains, rice vinegar 1 tablespoon, salt appropriate, soy sauce 1 tablespoon, sugar (icing sugar can also be) moderate, soy sauce a small spoon.

Steps:

1, cut the radish into strips, salt and marinate for 5-6 hours.

2, the salt pickled radish water poured off, with water panned once, pinch dry water, the millet pepper cut into sections, sliced garlic and radish together.

3, the spoon of rice, soy sauce, rice vinegar, a tablespoon each, a small spoon of soy sauce color, salt and sugar put in, because there is soy sauce put a little less salt not too salty.

4, mix well, marinate for two hours, mix a few more times in the middle, more turning will be more flavorful.

5, two hours later, fish out the ingredients, juice spare.

6, the pot pour a little oil, grab some pepper small fire pepper flavor fried out, the pickle juice poured into the boil, and then turn the smallest fire roll ten minutes, cool (must be cooled). Then pour the cooled juice into the turnip greens inside, tossed evenly, marinated again for two hours, if not too much trouble, you can repeat the previous step.

7, two hours later you can eat directly.