Pickled white radish:

1) A radish, peeled and washed. The right amount of salt. The radish I used weighed more than 2 kg and used nearly 1/8 cups of salt. The specific ratio of radish to salt is about 100: 2 (weight ratio, not volume ratio).

2) Cut the radish into small pieces and sprinkle with salt. 3) Stir the radish block and salt evenly, press a heavy object on it, and let it stand for more than 2 hours, stirring once in the middle, so as to pickle evenly. I covered the radish with a smaller pot cover and pressed it with a big bowl full of water.

4) After more than 2 hours, the radish pieces become soft and come out of the water, that is, they are marinated, washed with clear water, and then left for half an hour to drain.

5) While draining, find a small pot, add half a cup of water, 2 tablespoons of flour and 2 tablespoons of pickled shrimp, cook and stir over medium heat, and finally it will be fine. Turn off the fire and let it cool. When cooking, you should pay attention to stirring frequently, otherwise it is easy to paste the pot.

***20 sheets

All kinds of white radish pickles finished products

6) In the cooled paste, add 6 cloves of garlic, a piece of ginger with a thumb, 4 tablespoons of Chili powder, a handful of chopped shallots, a handful of chopped leeks and 2 tablespoons of sugar, and stir well.

7) mix carrots.

8) Bottle, cover tightly and put in a "dark" place.

You can eat it in two or three days.

Pay attention.

1) About salt, if there is no crude salt, ordinary salt will do:)