Pickling method of old-fashioned spicy radish strips

Ingredients: carrot 1 root (about 500g after peeling), salt 15g, soy sauce 400g, balsamic vinegar 60g, appropriate amount of pepper, star anise 1 piece, sugar 25g and salt 5g.

Production process:

1. First, we wash the radish and cut off both ends. If you like to eat radish skin, you can wash it without peeling it, and then cut it into several sections, as shown in the figure.

2. Cut the cut radish into thick slices, and then cut it into strips about the thickness of your fingers, as shown in the figure.

3. Put the cut radish into a container and sprinkle with 10g salt, as shown in the figure.

4. Stir the sprinkled salt and radish strips evenly and leave them for three hours. At this time, you can see that a lot of water is obviously marinated, as shown in the figure.

5. Bind the pickled radish strips with water by hand, and then put them on the kitchen paper towel to absorb the excess water.

6. Put 5g of soy sauce, balsamic vinegar, pepper, star anise, sugar and the remaining salt in the pot.

7. start a big fire. After boiling, turn to low heat and continue to burn for about three minutes. In order to make the star anise and pepper taste better, then turn off the heat and let it cool.

8. Slice garlic and cut pepper into small pieces. It would be better if there were fresh millet peppers. I didn't. I just used dried peppers instead.

9. This is boiled juice. Let it cool completely before use.

10. Mix the drained radish strips, garlic slices and pepper segments together, as shown in the figure.

1 1. Pour the cold juice we made earlier into the radish strips and stir well, as shown in the figure.

12. Put the mixed radish strips into glass bottles or sealed boxes, as shown in the figure.

13. If you can't finish eating, put it in the refrigerator. You can eat it at any time and take it out at any time. It's crispy and delicious.