Korean sour radish
Instrument preparation: one white radish, one apple pear, two small onions, one small piece of ginger, half a head of garlic, a small dish of glutinous rice flour, a small dish of chili powder, salt, sugar in moderation.
Specific method:
1, first of all, the white radish peeled and washed, cut into small pieces of about 3cm, Korean pickled radish must be used white radish, so that the pickled out of the taste will be more crispy, and pickled white radish does not have the spicy flavor of radish.
2, in the cut white radish pieces sprinkled with salt, about 2-3 tablespoons of the amount of pickling 1 hour - 12 hours can be, so that the radish in the release of water, if the pickling time more than 1 hour, it is recommended not to put too much salt, pickling good with water rinse 3-5 times, squeeze the radish in the water.
3, the apple pear minced, garlic and ginger minced, if there is a cooking machine at home, it is best to take the cooking machine into the puree, the taste will be better, there is no apple pear can be taken instead of other pears, put the pear can make the radish sweeter and more fragrant.
4, the glutinous rice flour into a bowl, add a small bowl of water, mix well.
5, open the fire, put in the evenly stirred glutinous rice flour, turn to low heat, keep stirring, until the glutinous rice flour into a sticky paste, turn off the fire, out to cool.
6: Add ginger, garlic, chili powder, and a pinch of salt to the cooled glutinous rice flour and mix well in one direction.
7, and finally the chopped pear into the marinade, add 2 spoons of sugar, mix well in one direction, the marinade is ready.
8, finally the marinade will be poured into the radish pieces, with the hands of evenly mixed, as much as possible for a while, so that each piece of radish evenly coated with marinade.
Korean sour radish is done, put on the plastic box, put in the refrigerator in the marinade for 2 days, until the natural fermentation to a little sour taste can be eaten, if you especially like to eat some of the acidic radish, or eat in a hurry, you can add a little bit of white vinegar in the marinade.