Ingredients: half a radish, shallot 1 teaspoon, 2 tablespoons of Jiang Mo, garlic 1 head, leek 1 teaspoon, apple 1 piece, pear 1 piece, 3 tablespoons of Chili powder, 4 tablespoons of Korean hot sauce and 50g of glutinous rice flour.

Steps:

1. white radish+salt washed and cut into pieces for later use.

2. Slice garlic.

3. Chop apples and pears.

4. Cut leeks and shallots.

5, ginger minced, I wiped it with a cheese board.

6. Boil hot water in the pot and turn off the fire. Remove from the pan and add glutinous rice flour.

7. Stir well.

8. Put all the materials in and mix well.

9. After mixing well, you can also take disposable gloves to catch well.

10, control the pure water of pickled white radish in advance, pour it into the pot and mix well together.

1 1, sealed, canned, water-free and oil-free, and eaten after 30 days. If you are in a hurry to eat, you can cut the white radish into cubes and marinate it for one night. Not as good as 30 days, of course.

The above contents refer to Baidu Encyclopedia-Spicy Radish.