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Pickling method of sweet and sour radish

1. Prepare a white radish. Prepare sugar, white vinegar and salt. Wash the radish, peel it and slice it. Try to cut it thin to make it easy to taste. Put the sliced radish in a basin and add salt. Stir well and marinate for 20 minutes. After 20 minutes, the white radish was pickled with a lot of water.

2. Prepare a radish and wash it and peel it. Cut it into thin slices and try to cut it thinly to make it taste better. Add salt to the chopped radish and stir in sugar to marinate for 20 minutes. During the pickling process, we prepare the sauce and stir in a bowl with a spoonful of sugar, a spoonful of light soy sauce, a spoonful of aged vinegar and salt.

3. All kinds of sweet and sour radish will marinate the cut radish pieces with 5 grams of salt for half an hour, remove water, and then marinate with 30 grams of sugar for about 1 hour. Radish will precipitate a lot of water, this step can also remove the spicy taste of radish, the precipitated water will be removed.

4. Pickling method of sweet and sour radish: wash and cut radish into strips, add a tablespoon of sugar and mix well. Cover with plastic wrap and refrigerate for half an hour. Pour water out of the radish strips. Add all other ingredients and mix well and marinate for more than 1 day. During the period, take out and mix well from the bottom to the top, take out part of it while eating and sprinkle with some pickled juice. Done.

5. Self-made sweet-and-sour white radish cut into strips as shown in figure 1 (it is best to buy a very long, big white radish) generally a medium-sized white radish can be pickled a lot.

The practice of refreshing sweet and sour white radish

The sweet-and-sour pickling method of white radish is as follows: rinse the white radish from all the halves in the middle, then cut into 1mm thin slices, never cut off, leave a 2mm connection at the bottom, cut off when cutting the 10th knife, and then cut all the halves in the middle. Marinate the chopped radish with a little salt for about half an hour.

First, peel and slice the white radish, add salt, wash and squeeze dry, then mix with sweet and sour chili juice and mix well.

The practice of refreshing sweet-and-sour white radish is as follows: tools / materials: White radish, rice pepper, garlic seedling, sour pepper, white vinegar, sugar, light soy sauce, old soy sauce, salt. Peel the white radish and cut it into thin slices. Marinate with salt for 2 hours. When the time is over, pour out the pickled radish, wash the radish, and drain the water.

Step diagram of sweet and sour pickled radish, how to make sweet and sour pickled radish

Prepare a radish and wash it and peel it. Cut it into thin slices and try to cut it thinly to make it taste better. Add salt to the chopped radish and stir in sugar to marinate for 20 minutes. During the pickling process, we prepare the sauce and stir in a bowl with a spoonful of sugar, a spoonful of light soy sauce, a spoonful of aged vinegar and salt.

The sweet-and-sour pickling method of white radish is as follows: rinse the white radish from all the halves in the middle, then cut into 1mm thin slices, never cut off, leave a 2mm connection at the bottom, cut off when cutting the 10th knife, and then cut all the halves in the middle. Marinate the chopped radish with a little salt for about half an hour.

The practice of homemade sweet-and-sour white radish as shown in figure 1, the radish is cut into strips (it is best to buy a very long, big white radish). Generally, a medium-sized white radish can be pickled a lot.

Materials: 600 grams of fresh white radish, 10 grams of salt, 50 grams of garlic cloves, two red peppers, two green peppers, 10 grams of ginger, 30 grams of water, 100 grams of sugar, 100 grams of aged vinegar, 150 grams of soy sauce, 10 grams of soy sauce, 2 grams of pepper, 10 grams of peanut oil. Wash the white radish and cut off the head and tail.

The pickling method of sweet and sour radish is as follows: wash the radish and cut it into thin slices, marinate it with salt for about two hours, and then marinate the water. Wring out the water of the radish, put the radish into an oil-free clean utensil, top with sliced ginger and dried chili. Pour in sweet and sour water and wipe the radish. The ratio of sweet and sour water: 100 grams of sugar, 100 grams of white vinegar and 150 grams of cool boiled water.

When South Koreans make kimchi, it seems that they often put a kind of "Anchovy Sauce" in it. I am useless. All these things help to ferment and make kimchi taste thicker, right? I don't know, hey, hey, 3) it looks a little troublesome, but it's actually all right.