Mullard radish

Ingredients:: 8 kilograms of ivory white radish. 1.2 kilograms of salt, 15 grams of saccharin, 100 grams of white wine, 1.5 kilograms of soy sauce, 15 grams of MSG, and 10 grams of red pepper powder.

How to make mustard radish

1) Pickle base: Select slender white radish weighing about 200 grams, remove the roots and tops, wash them and put them into the vat. First use 400 grams of salt to turn into 1.5 kilograms of salt water, pour it into the jar, and then sprinkle 500 grams of salt on the vegetables; turn the jar once on the second day, and then every 5 days, and marinate for 20-30 days. That's it.

2) Cut vegetables: take out the pickled radish base, place two chopsticks on both sides of the radish, then use a knife to cut the radish base into thin strips diagonally, then turn it over, still using the diagonal cutter. Cut into filaments with a knife, making a cross-like shape, and then cut into 5 cm long sections.

3) Re-pickling: Put the cut radish segments with cross-cut knives into the original pickling vat. After marinating for 1 day, put them in the basket and press them with clean stones (commonly known as dehydration). ). After pressing for 2 days, turn the remaining 300 grams of salt into 2.5 kilograms of salt water, and add 1 kilogram of soy sauce. After boiling and sterilizing, pour it into the jar with the vegetables and soak for 10 days (turning once every 3 days) jar), then fish the vegetables into the basket and press them with stones for 1 day.

4) Mixing ingredients: Put the water-pressed vegetables in a basin, mix 300 grams of soy sauce, monosodium glutamate, saccharin, white wine, red pepper powder and other ingredients together, stir evenly and mix into the vegetables , put into the jar, eat as you go, the taste is spicy and crispy.

Special Tips

When mixing, squeeze the radish into whole pieces. It cannot be broken or pulled apart.