Pickling daikon is a way of making it in many parts of the country. It can have different flavors and also prolong the preservation time of dashi. In this post, we will teach the netizens how to pickle daikonai methods and steps. We hope you can learn it and eat fresh and delicious dashi.
Main Ingredients: Raw daikon (10 pounds); Salt (3 taels); Sugar (white and red can be) (4 taels)
Side Ingredients: Monosodium Glutamate (a pinch); White Wine (a pinch); Chili Powder (a pinch); Leaf Rake Leaves ( (appropriate amount); bamboo slices (appropriate amount); inverted kimchi altar (a)
1, pre-preparation: raw dashi 10 pounds of pre-preparation: salt 3 two, granulated sugar (white red can be) 4 two.
2, late preparation: 味精, white wine, chili powder a little, leaf rake leaves, bamboo slices, inverted kimchi altar.
3, will be cleaned, drying a few days, dryness according to their own preferences to dry, like wet point on the less drying some days can be, and then, put a bowl of white wine, drying a good big head of cabbage in the inside of the circle, so that the big head of cabbage uniformly soaked in white wine.
4, all wrapped in white wine daikonai add salt and sugar, marinated for six days or so, halfway remember to daikonai turn over.
5, the marinated daikonai first cut in half, do not cut off! Cut some small breaks diagonally across the cut side, and don't cut it off completely either haha!
6, Next, mix the chili powder, a little salt and the right amount of monosodium glutamate.
7, evenly spread the chili noodles on top of the cut daikon, shake off the excess chili powder.
8. Combine the kohlrabi and place in an inverted pickle jar.
9, put all sprinkled with chili powder daikonai, merge well after the sequential loading into the pickle altar, if there is no inverted pickle altar, then put it in other containers, also line, sealing better containers, it is best not to put it in the plastic inside, this is not good for the quality of the food.
10, Then it is the sealing process, put all the big head of cabbage, after the top layer of dense cover a layer of leaf rake leaves.
11, and then in the leaf rake leaves on top of the interspersed type of put on the length of the appropriate bamboo sheet, be careful not to get hands. It is easy to scratch your hands around the bamboo pieces, so it is best to carry on with thick cotton gloves.
12, All processes are completed, in the inverted kimchi altar lid filled with the right amount of water, the altar upside down on the lid. This way, when you want to eat it, you can take it out and eat it, and put it on for 1 or 2 years without any problem.
Tips:
1, think the inverted kimchi altar trouble, can be put directly into the glass container can be sealed.
2, do not like to eat chili, you can not use the latter steps, directly in front of the four steps can be, sealed and placed.
3, pickled daikonai, used to cook soup, or stir-fried sausage bacon when adding a little bit into it, the flavor is also quite good.