Pickling of white radish pickles

Method 1

Materials: radish strips, white vinegar, sugar, plain water.

Practice

1, cut the radish into small strips, not too thin, and then pickle it with salt for more than half an hour. Wash the pickled radish with water and squeeze out the water.

2, in the pickled radish, white vinegar, sugar and the right amount of boiling water mix, let the sugar fully dissolved into the soaked radish salt brine. The amount of white vinegar can not be small, I cut a large white radish, used half a bottle of white vinegar. The amount of sugar is also quite large, how much can be adjusted according to your own taste. Water is actually used less, is to dilute the white vinegar exciting flavor, if you do not feel the white vinegar flavor is very exciting, you can not use. The water should be added in small quantities after the sugar is completely dissolved.

3, squeeze the dried radish strips into the salt brine and soak them for one night before serving.

Method 2

Materials: A 2kg white radish, 80g coarse salt, 20g sugar. B 15g garlic paste, 10g ginger paste, 15-30g shrimp oil, 60-75g Korean chili powder, 20g sugar, 45g mirin, 10g green garlic.

Practice

1, pickles

White carrots washed, cut into 3 cm square pieces, add coarse salt, sugar, scrub well and leave for 1 hour, remove the water control and wring dry.

2, pickling

Diced radish, B material mix well, into a sealed plastic box, into the refrigerator for 1 day can be served.

Features

The flavor is sour, sweet, spicy and fragrant.

Remarks

Daikon radish, which is abundant in fall, is crisp and crunchy, making it ideal for making kimchi. In addition, it is best to choose long, thin white radishes and not to peel the skin too thickly.

Method 3

Materials: white radish, white vinegar, white sugar, closed small bottle (I used a plastic box), pickled peppers.

Practice

1, white radish cut into strips, wash and dry.

2, evenly placed into a small closed bottle, pour white vinegar (to not over the white radish), put a small point of sugar.

3, add a few pickled peppers, depending on their own taste to put.

4, close the bottle, put into the refrigerator. After a week you can eat, crunchy and sour.

Method 4

Materials: 2,000g white radish, 2 teaspoons sugar, 2 teaspoons salt, 1/2 teaspoon monosodium glutamate (MSG), 1 teaspoon chili powder, 2 teaspoons thirteen spices.

Methods

1: Clean white radish.

2: Shred with a julienne peeler.

3, place the shredded radish in the sun until 80% dry.

4, the good sunshine of the radish silk to a clean pot, add cool boiling to the drying of the dust wash.