Pickling method of radish and cabbage sauce beans

First of all, we need to prepare fresh white radish, and then change the knife to slice, but when cutting, we must remember to cut it twice, not the third knife. It's called knife cutting in restaurants. The radish cut in this way is for a better taste, and the cut radish needs to be added with sugar and edible salt. Sugar is to reduce the spicy taste of radish, and salt will make the water in radish overflow and it will be more brittle to eat. It usually takes more than half an hour to marinate.

To use the time of pickled radish, you need to make sour water, which is also very simple. First, prepare an oil-free container, or a jar like mine, and take half pure water in it, that is, bottled water for drinking at home, then add millet pepper and wild pepper, pour a little wild pepper water, add rock sugar, add a little coriander root and add some ginger slices. You need to add a little soy sauce.

Because rock sugar is put in kimchi, it mainly plays a brittle role and is a bit sweet. The radish made in this way is not spicy, sour or sweet. It needs to be stirred with chopsticks until it melts. If it is not stirred, it will take at least two or three days to melt in the water.

As you can see, there will be a lot of water in the pickled radish, which is a bit translucent. You can pour out the water in the completely pickled radish and wash it with water again.