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Homemade sour, spicy, crisp and appetizing white radish
Sour and spicy radish pickles are delicious and delicious.The longer the curing time, the more delicious! The pickled radishes can be refrigerated for about 2 weeks. The seasoning should be increased or decreased according to the size of the radish, and the taste should be adjusted the next day. It is not recommended to cut the radish too thin (without crispness). Friends who like radishes with a little spicy can not peel them.
Step 1 . Prepare the ingredients.
Step 2 . Clean all the ingredients, peel off the white radish (without spicy taste), and cut the white radish into thin slices after all four. Don't be too thin. Cut carrot and ginger into slices, and millet pepper into small pieces.
Step 3 . Put the white radish and carrots into a larger container, add 30 grams of white sugar, mix well, marinate for about 1 hour, repeatedly stir twice during the period, and the pickled radish can become soft.
Step 4 . While the radish is being pickled, mix a sauce: 70g of white sugar+7 spoons of light soy sauce+7 spoons of rice vinegar+2g of salt.
Step 5 . Control the water of pickled radish to dry.
Step 6 . Pour the sauce into the radish, add ginger slices and millet pepper.
Step 7 . Wear disposable gloves and stir evenly.
Step 8 . Install it into the sealing tank.
Step 9 . You can eat it in one day.
Step 10 . Hot and sour, crisp and appetizing, especially suitable for eating porridge as pickles; Shihui doesn't have any additives yet.
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