Ingredients

Ingredients: 1 white radish, auxiliary ingredients: salt, 3 and a half teaspoons of white vinegar, 9 teaspoons of fingertip pepper, appropriate amount of bay leaves, 8 pieces of rock sugar, 4 grains of rock sugar, 3 drops of white wine

Steps of making homemade hot and sour pickled radish 11. Select a fresh white radish and wash it with salt or soda powder.

Step 22 of how to make homemade hot and sour pickled radish. Cut the radish into thin strips. You can keep the skin of the radish and it will be very crispy when soaked.

Step 33 of how to make homemade hot and sour pickled radish. Rub the white radish with a very small amount of salt, then take it to the balcony to dry for 4-5 hours, until the radish strips are slightly soft and the moisture on the surface is dried.

Step 44 of making homemade spicy and sour pickled radish. Prepare a clean and sealed pickle jar, wash it well, and there should be no oil. Boil a pot of water, let it cool completely and pour it into the jar until it is about half full.

How to make homemade spicy and sour pickled radish. Step 55. Prepare the mother water for making pickled vegetables. Use the small spoon in the picture to scoop 3 and a half tablespoons of salt into the water and stir evenly.

Step 66 of making homemade hot and sour pickled radish. Use the small spoon in the picture to scoop 9 spoons of white vinegar and stir evenly.

Step 77 of making homemade hot and sour pickled radish. Just 2-3 drops of white wine is enough, don’t add more.

How to make homemade hot and sour pickled radish. Step 88. Add about 4 pieces of rock sugar.

Step 99 of making homemade hot and sour pickled radish. Cut an appropriate amount of fingertip pepper into small sections and put it into the mother water.

Recipe for making homemade spicy and sour pickled radish. Step 1010. Sprinkle 7-8 bay leaves. The kimchi mother water is ready.

How to make homemade hot and sour pickled radish. Step 1111. Add the sun-dried radish strips, cover it and place it on the balcony. It takes about two days in summer and 3-4 days in winter when the radish strips become sour and ready for consumption.

How to make homemade hot and sour pickled radish, step 1212. Pickled radish will continue to ferment at room temperature, so after the acidity reaches your requirement, you should put it in the refrigerator to slow down its continued acidification, and the taste will also be cold. tasty.