A complete collection of pickled radish and dried kimchi practices

Speaking of pickled radish! I have the most say. First of all, my mother used sheep manure as fertilizer in her hometown. Although she doesn't keep sheep at home, grazing is forbidden, but in order to eat vegetables, my brother bought more than 20 bags from other sheepfolds and spent 200 yuan, not counting the gas money for burning cars. But in order to take care of her hometown yard, the grass didn't grow. More importantly, because my father bought four earth caves when he was young, it was the most beautiful house in the village. I also want to find a pure land in my heart. I often accompany my old mother home to grow vegetables.

Good weather this year and a bumper harvest of fruit crops! My mother's radish is no exception. I received a lot, and ten catties is enough. In order to facilitate storage, my mother pickled radish into radish strips. Now let me introduce the steps:

First, the radish is washed, dried and cut into strips.

Second, sprinkle salt to remove the moisture of radish, generally 24 hours, take it out to dry, not too dry, too dry to bite!

Third. Wash the sun-dried semi-dried radish with warm water first, then wash it with cold water and knead the water.

Fourth, mix with sugar, pepper noodles, pepper noodles, a little salt and thirteen spices, stir well, bottle in the shade, eat in winter, sprinkle with vinegar, soy sauce and oil, which is especially refreshing!

The smell of mother, the smell of childhood!