food
600g of white radish
White vinegar 40
Salt10g
50 grams of sugar
Five millet peppers
Methods/steps
The ratio of rice vinegar to sugar can be adjusted according to your preference for sweet and sour. Their main function is preservation and seasoning, but not all of them are absorbed, so the dosage is just a lot more!
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White radish can be peeled and preserved. Then cut into strips and slices as you like, but don't cut the white radish too thin, otherwise it will lose its crisp taste.
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Sprinkle 10g salt, stir evenly, and marinate for about half an hour to soften and dehydrate the white radish and remove the spicy taste. After curing, pour out the salt water. If it's not too much trouble, you can clean it with cold boiled water or pure water. Because of my laziness, I skipped this step directly, but it didn't have much impact.
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Add millet pepper, sugar and white vinegar. The radish that was not washed in the last step can be washed without salt, just add a spoonful of salt, not too much.
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Mix and stir evenly.
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Pour radish into a sealed fresh-keeping box or glass jar. I used a glass crisper. I scalded it with boiling water and sterilized it before pouring it in, and the preservation effect is better.
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Keep it in the refrigerator. Marinate for a few hours and you can eat it. The white radish after the second day is even more delicious! Because I don't use much white vinegar and sugar, I don't soak all the white radishes in the liquid, and occasionally I take them out and shake them well. When I eat, I like to eat from the bottom.
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This is the state of white radish after the second day, which is a little smaller. Take out a part every time you eat it, and then put it back in the refrigerator. With the extension of curing time, it finally gets better and better.
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Sweet and sour, slightly spicy, crispy and delicious, easy to digest, simple, beautiful and appetizing.
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