The radish kimchi delicious and crunchy sweet and sour practice:

Required materials: 2 white radish, pear half, ginger, millet pepper 3 (like heavy taste can put millet pepper), 10 ml of honey, 10 ml of sugar, monosodium glutamate 1 small spoon.

Practice: 1, the white radish clean, cut into small pieces into the pot, and then sprinkle a layer of salt on the top, stirring well, so that the white radish flavor, and then left for 2 hours to see if the radish is soft, if soft, filtered dry water, (not soft, then continue to let some time) put aside to dry and wait for use.

2. Wash the pears, ginger and chili peppers and chop them, then add the salt, monosodium glutamate (MSG) and sugar and mix well to make a sauce.

3, the previous dry water of the white radish out, and then dripping a layer of honey, and then pour the seasoning sauce and radish and mix well, put some cold water to soak the white radish.

4, the good white radish poured into a glass bottle, and then wrapped with a plastic bag to seal the opening strictly, into the kitchen or the refrigerator to stand for 2 days after you can open the lid to taste.

How to choose big radish:

When buying radish, we can break open to see, if the radish port has a lot of small holes, it means that the radish has begun to hollow out, resolutely can not buy this kind of radish, if the port is very smooth, it means that this is a fresh radish.

If you see translucent patches of radish, don't buy it, it means that the radish is not fresh, and it may be frozen, and it doesn't have much nutritional value. We buy radish is to try to pick medium-sized small purchase, because this kind of radish meat firm, taste especially good, nutrition is also very full.