\x0d\\x0d\ 2 white radishes \x0d\ (1) 2 tablespoons salt \ x0d \ (2)1and 1/2 tablespoons yellow pigment \ x0d \. 2 cups of cold boiled water \ x0d \ x0d \ Production: \ x0d \ x0d \ (1) Wash the white radish, cut off the head, do not peel it, and drain the water for later use. \x0d\\x0d\(2) Spread the seasoning (1) evenly on the skin of white radish, knead it by hand to make the white radish soft and tasty, and let it stand for 2 hours after about 10 minutes. Repeat this for 4 times, about 8 hours, and the white radish is soft and crisp. \x0d\\x0d\(3) Mix the seasoning well; (2) 30 minutes before the white radish is pickled. \x0d\\x0d\(4) Put the white radish into a slender thick plastic bag, pour the seasoning (2), then seal and soak the bag mouth, put it in a cool place or refrigerate it for several times, so that the white radish is tasty and even in color. It can be eaten after about 3 ~ 5 days, and can be stored for about 15 days after refrigeration. \ x0d \ \ x0d \ 2. \ x0d \ \ x0d \ gourmet raw materials \ x0d \ fresh radish 1000g, cold salt boiled water 1000g, liquor 100g, lemon vinegar 30g, sugar, and. \x0d\\x0d\≮ Food practices \ \ x0d \ 1. Cut off the top of radish, wash and dry it, then cut it into appropriate strips and dry it outdoors until it becomes light; \x0d\2。 Mix lemon vinegar, sugar, pepper, salt, white wine and radish strips, put them in a jar and pour in salt water. You can eat it after sealing the altar with water for 5 days. \x0d\\x0d\3。 Simple pickle method \ x0d \ x0d \ Step 1: Wash vegetables and pickle. Choose healthy (J) Chinese cabbage, pick the whole tree piece by piece and wash it. Choose the right container, add the right amount of water and salt, and it will be two or three times more salty than usual when cooked. Soak in the foam for about 24 hours. \x0d\\x0d\ Step 2, seasoning. Choose ordinary Chili noodles, and you'd better make them yourself, because all the Chili noodles sold outside have other things, and \ x0d \ x0d \ are not spicy. Jiang Mo, mashed garlic and shallots. Twist these four seasonings evenly with warm boiled water. In Korea, glutinous rice paste is usually used to mix them. \ x0d \ x0d \ But if glutinous rice paste is used, the food will be sour faster, which is normal. \x0d\\x0d\ Step 3, pickling. Take out the soaked cabbage and wash it with warm water. Spread the cabbage layer by layer, put the prepared seasoning on it and spread it layer by layer. Until it's finally finished. \x0d\\x0d\ Step 4, eat, it should be sweet after 24 hours. It began to turn sour after three days. \x0d\\x0d\4. Authentic Korean radish is wrapped with rice and sugar. It was originally a Japanese folk pickle named Zean, and was later introduced to Korea and Taiwan Province Province. \x0d\\x0d\ Raw material formula: fresh radish 50kg salt 5kg rice bran 2.25kg turmeric 14g saccharin 5g licorice 50g \x0d\\x0d\ \ production method: \ x0d \1. Selection of raw materials: Radish should be slender and dense. Cut off the leaves and roots of fresh radish, wash and drain, tie it into a curtain and hang it in a ventilated place to dry. If drying is too slow, the product will not become brittle. The dryness should be such that the radish can be bent into a semicircle without breaking. \x0d\\x0d\2。 Ingredients: salt and rice sugar are mixed evenly, and it is better to screen out broken rice and fine rice crumbs. If mixed with rice crumbs, it is easy to be sour during fermentation, which will affect the quality of products. In addition, turmeric, saccharin licorice and other auxiliary materials are evenly mixed with a small amount of water, and then mixed with salt and rice bran. \x0d\\x0d\3。 Pickling: Sprinkle the prepared ingredients on the bottom of the pickling barrel, then squeeze the dried radish in parallel to minimize the gap, and then sprinkle a layer of ingredients on the radish. In this way, more ingredients are sprinkled on the top layer, so that the salt concentration in the pickling process is similar. Finally, cover the pickled radish with stones and take it out in about 3 months.