Exercise:
1, cut the radish into small strips, not too fine, and then marinate it with salt for more than half an hour. Rinse the pickled radish with water and squeeze out the water.
2. When pickling radish, white vinegar, sugar and appropriate amount of boiled water are mixed evenly to make the sugar fully dissolve, so as to make radish soaked in brine. The amount of white vinegar should not be less. I cut a big white radish and used half a bottle of white vinegar. The amount of sugar is also quite large, which can be adjusted according to your own taste. In fact, water is used less to dilute the pungent taste of white vinegar. If you don't think the taste of white vinegar is very exciting, you don't have to. After the sugar is completely dissolved, add water several times.
3. Put the drained radish strips into the brine and soak them for one night before eating.
Method 2:
Ingredients: 2 kg of white radish, 80 g of crude salt and 20 g of sugar. B garlic paste 15g, ginger paste 10g, shrimp oil 15-30g, Korean Chili powder 60-75g, sugar 20g, Weikouling 45g, and green garlic 10g.
working methods
1, kimchi
Wash the white radish, cut it into 3cm square pieces, grab the thick salt and white sugar evenly, then let it stand 1 hour, take it out and wring it out.
Step 2: Pickling
Mix diced radish and B, put in a sealed fresh-keeping box, and refrigerate in the refrigerator 1 day.
trait
It tastes sour, sweet, spicy and fragrant.
Method 3:
Ingredients: white radish, white vinegar, sugar, sealed vial, pickled pepper.
working methods
1, white radish cut into strips, washed and dried.
2. Evenly put it into a sealed vial, pour white vinegar (not white radish) and add a little sugar.
3. Add a few pickled peppers to see the taste.
4. Close the bottle mouth and put it in the refrigerator. You can eat it in a week, crisp and sour.
Method 4:
Ingredients: white radish 2000g, sugar 2 teaspoons, salt 2 teaspoons, monosodium glutamate 1/2 teaspoons, Chili powder 1 teaspoon, thirteen spices 2 teaspoons.
working methods
1, clean the white radish.
2. Use a plane to cut into silk.
3. Put the shredded radish in the sun until it is 80% dry.
4. Put the dried shredded radish into a clean basin, and add cold water to wash away the dust when drying.
5. Squeeze out water.
6. Add salt, sugar, monosodium glutamate, thirteen spices and Chili powder, knead them evenly by hand, and put them in the refrigerator for a few hours before eating.