How to soak kimchi in crisp and delicious radish

As we all know, there are many ways to make white radish, such as stewing soup, shredding and frying, making radish cake to drink, and soaking in cold shredded radish. These methods are quite delicious, but when it comes to the best way to eat radish, I think it's better to soak it and make it into sour, sweet and crisp pickled radish, which is super sour and refreshing!

I moved last year for work reasons. Later, I found a food street near my home, and I also found a very popular kimchi shop there. Her kimchi is delicious, sweet and crisp, and the boss is beautiful and has a good service attitude. Such a shop can't even think of fire.

The key is that the kimchi in her family is particularly appetizing, which makes people have a rhythm that they can't stop eating. Unlike kimchi sold in other stores, it is either too sour or too sweet, and it tastes soft and not crisp at all.

Because I live nearby, I often go to buy kimchi. After a long time, my boss will know me. When I am free, I also make friends with my boss. Occasionally, I will ask for leave. Because I want to learn how to cook kimchi, which is sour, sweet and crisp, I'm going back to cook it for my mother. My mother especially likes to eat that crisp radish pickle. Seeing that I am filial and an old customer, my boss promised to teach me some tips.

However, I think good things still need to be shared to be happier. Let's see how to make sweet and crisp pickles and radishes!

2 radishes, half pears, 3 ginger, millet pepper (you can put millet pepper if you like heavy taste), honey 10 ml, sugar 10 ml, monosodium glutamate 1 spoon.

1. Clean the white radish, cut it into small pieces and put it in the pot, then sprinkle a layer of salt on it, stir it evenly, let the white radish taste, and then leave it for 2 hours to see if it becomes soft. If it becomes soft, drain the water. (If it doesn't soften, let it stand for a while) Set aside to dry.

2. Wash and chop pears, ginger and millet pepper, then add salt, monosodium glutamate and sugar and mix well to make a sauce.

3. Take out the previously dried white radish, then pour a layer of honey on it, then pour the seasoning juice into it, and mix well with the radish. Add some cold boiled water to soak the white radish.

4. Pour the prepared white radish into a glass bottle, then wrap the opening with a fresh-keeping bag and seal it tightly. Leave it in the kitchen or refrigerator for 2 days, and then you can open the lid and taste it.

The practice is still relatively simple. Friends who like kimchi and radish can try it themselves! In addition, I wish you all a happy divines Festival, eternal youth, independence and freedom, and happiness every day!