Wash radish, peel and cut into pieces, then pour in salt and sugar, put on gloves and stir well by hand, and let it stand for 20 minutes.

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Put glutinous rice flour and water into a pot, stir well before burning, stir all the time after burning, and turn off the heat when it becomes sticky (paste). Let it cool. (You can also make broth, let it cool, add glutinous rice flour and heat it into a paste. )

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Put salt, sugar, whitebait sauce, shrimp sauce, ginger sauce, garlic paste, shallots, onion sauce, coarse Chili powder and fine Chili powder into a basin, then pour in the cool rice paste and stir well.

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Pour out the salt water of radish paste in step 1, pour in the sauce in step 3, stir well and put it in a sealed container for fermentation. Ferment at room temperature for one day and put it in the refrigerator.

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Marinate for more than a week before eating.

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skill

1. Because both shrimp sauce and whitebait sauce are very salty, I suggest you taste the sauce first, and then adjust the amount of salt according to your personal taste. Similarly, shrimp sauce and whitebait sauce can also be increased or decreased as appropriate.

2. Chili powder I use Korean Chili powder, because it is not too spicy and more authentic. Both thick and thin Chili powder need to be put, and the chromatography is clear.