Step 1: Prepare a container for making pickled radish (it can be ceramic or glass, and the size can be determined according to your actual food intake).

Step 2: prepare salt, sugar, wine, a pair of chopsticks, a basin, white radish, beautiful heart.

Step 3: Boil a pot of boiling water (standby)

Start making

First, pour boiling water into the basin, and put sugar and salt into the basin. Sugar is four times as much as salt. (or a little more doesn't matter. Example: four tablespoons of sugar (you can put more according to your personal taste) and one tablespoon of salt, and then stir with chopsticks. After the sugar melts, the boiled water is cooled for later use.

Then, start cutting white radish and heart beauty, cut into strips or blocks, not too thick (it is best not to exceed the thickness of one finger, because it is too thick and tasteless). Why put it in your heart? Because the beauty in the heart is red, the white radish will also become lovely red, and it will have an appetite and be beautiful. If you like spicy food, you can add one or two red peppers, or green ones, so it tastes a little spicy.

Finally, put the cut radish into the prepared container, and pour the cold water in the basin into the container, and it will be OK when the radish is as high as the finger joint. Finally, pour some wine, not too much white wine, just a bottle cap. Its function is to make radish brittle.

Matters needing attention

First, this dish is best cooked in summer. It can be sour in a few days, and it takes about half a month in winter. You can eat quickly when the weather is hot.

Second, you should use special chopsticks to eat sour radish, and you must not bring oil and water to avoid oil and raw water entering the altar, otherwise it will grow flowers (white mold will grow on the water surface). The water tank at the altar mouth should be kept clean, and water should be added frequently.

Third, if you find flowers in the altar, just add a little white wine.

Fourth, salty is similar to the above, but no sugar is needed.

Pickle tips

Pickled vegetables, called "autumn" in ancient times, refer to vegetables fermented for long-term preservation. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi; Such as Chinese cabbage, Chinese cabbage, carrots, white radishes, garlic, shallots, cucumbers, onions and cabbages. Vegetables have a special flavor after pickling and seasoning, and many people will eat it as a common side dish. So modern people will still make kimchi in a safe living environment.

What should I do if the prepared kimchi doesn't taste good?

We can also make some adjustments:

1, you can add some wine if it is not crisp.

2. If it is too sour, you can add some salt.

3, moldy and stale, which is caused by the high heat in the altar or the unclean tools used. At this time, mildew spots should be removed, salt and a small amount of liquor should be added, moved to a cool place, and exposed to the sun for about 10 minutes every day, and the musty smell will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used.

If it is the first time to make kimchi, you can add some vinegar or sugar to speed up fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made of soup stock, it can be eaten in 2 ~ 3 days. The more times pickles are used, the more delicious pickles are. However, salt, pepper, ginger slices and white wine should be added appropriately according to the amount of vegetables each time.

reference data

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