How to pickle kohlrabi

Ingredients for pickled daikon

Daikon, a small chili pepper, 2 garlic cloves, 3-4 soy sauces, vinegar, according to personal preference, according to personal preference

Steps for pickling daikon

Step 1

space

Pure Milk Hand-Torn Toast Step 1

Peel the daikon first, and remember to remove the tendon part of it. The part must be removed clean Oh ~ so that later eat up the texture is good ~

Step 2

space

Pure Milk Hand Torn Toast Directions Step 1

Then cut the daikon in half, and then in half again? (A bit of a poor description.) Then cut it into small even pieces. Froth the small chili peppers and garlic cloves. (Since it will probably take our family about two days to eat it all, I'll slice it thicker to make sure it doesn't get too salty later.)

Step 3

space

Pure Milk Handmade Toast Directions Step 1

Then put the chopped daikon and minced chili pepper and garlic in a bowl and sprinkle with a tablespoon of salt. (Let it sit for about an hour or so, so that the daikon will release the water, which will help the sauce to be absorbed later)

Step 4

space

Pure Milk Hand Torn Toast Step 1

Seeing that there is probably some water in the bowl, drain the water, and then the surface of daikon will be a little bit soft.

Step 5

space

Pure Milk Handmade Toast Directions Step 1

You can then put it into another clean bowl (make sure there is no water). Pour in soy sauce (I hope you can use soy sauce that is not too salty). The ratio of soy sauce and vinegar, I was 4.1, because the vinegar put too much. The back of the daikon will be sour.) If you want to use a little bit of vinegar, you should use a little bit of soy sauce. Can cover the daikonai can. Leave it for one night, and eat it with congee the next day. In fact, I think it is a hundred percent, very promote appetite it.