How can radish kimchi be crispy and delicious?

Pickled radish is sour and crisp, which promotes appetite and is a favorite side dish. With porridge, rice, fried meat and boiled fish, it's very delicious. The preparation method and ingredients of pickled radish are also very simple. It is meaningful to eat your own pickled radish once every three or two days.

Sichuan kimchi is crisp, sour and salty, and pickled radish is a must. Eat directly, mix with oil and spicy seeds, diced minced meat and stir-fry until cooked, and make fish with Chinese sauerkraut. If stewed with ducks, it will be authentic old duck soup.

food

Ingredients: radish 1, 3 teaspoons of auxiliary salt and 9 teaspoons of semi-white vinegar, appropriate amount of pepper and fragrant leaves, 8 pieces of rock sugar, 4 grains of white wine and 3 drops.

step

1. Choose a fresh white radish and wash it with salt or baking soda.

2. cut the radish into thin strips, the radish skin can be kept, and it is very crisp when brewing.

3. Rub the white radish with a little salt, and then take it to the balcony to dry for 4-5 hours until the radish strips are slightly soft and the water on the surface is dry.

4. Prepare a clean and sealed pickle jar, and wash it without oil. Boil a pot of boiling water, let it cool completely, and then pour it into the jar. The amount of water is about half that of the jar.

5. Prepare the mother water for making pickles. Scoop 3.5 spoons of salt with the small spoon in the picture, and put it in water and mix well.

6. Scoop 9 tablespoons of white vinegar with the spoon in the picture and mix well.

7. Just 2-3 drops of white wine, no more.

8. Rock sugar is about 4 yuan.

9. Refers to the right amount of pepper, cut into small pieces and put into the mother water.

10. Sprinkle with 7-8 fragrant leaves. The mother liquor of kimchi is ready.

1 1. Put the dried radish strips, cover them and put them on the balcony. About two days in summer and 3-4 days in winter, radish strips are sour and can be eaten.

12. Pickled radish will continue to ferment at room temperature, so after the acidity reaches its own requirements, it should be put in the refrigerator slowly to keep the sour taste and the taste is cold and refreshing.

The above is about the crisp and delicious practice of radish kimchi, hoping to help friends who need to make radish kimchi.