2. Cut the white radish and carrot into thick strips respectively, put them into a clean basin, add two teaspoons of salt, stir them evenly by hand, and let them stand for 20 minutes.
Third, pour 500ml of water into the pot, add white sugar and cook until the water boils, the white sugar melts, pour white vinegar and mix well, and let the boiled sweet and sour water cool.
Fourth, the red pepper in the sky is cut on the side with a knife, and there is a crack to facilitate the taste.
After fifty or twenty minutes, the carrots began to be pickled, and the radish strips were pinched by hand to drain the water. The purpose is to remove the astringency of radish.
Take two sealed lockers or other containers (not made of iron) and add ginger slices, red peppers and radish strips.
Seven, pour in cold sweet and sour water, water exceeds all ingredients, cover and seal, ferment at room temperature for 2 days, and then put it in the refrigerator for half a day before eating.
1, the key to making this dish well is to give the radish a raw taste, that is, marinate the radish with salt and then squeeze the water completely.
2. Use sweet and sour water, and the ratio of white sugar to white vinegar and water is 1: sugar 2: white vinegar 50: water. . Remember to use good white vinegar instead of vinegar essence
3. Temperature will affect the fermentation time. If the temperature is high, it can be eaten at room temperature for 1-2 days. If the temperature is low, it can be fermented at room temperature for 5-6 days.