How to make hot and sour pickled radish?

The secret recipe of homemade pickled radish: hot and sour, crisp, appetizing and delicious,

Kimchi is a good companion for porridge, especially when the weather is hot, family members often prepare various kinds of kimchi, and when they have no appetite, they will serve a small dish, which is sour and delicious, and will make your appetite open in an instant. Today, I will introduce you to the most common and popular pickled radish.

Pickled radish is easy to use, and lettuce and bamboo shoots can be soaked. Prepare two white radishes one night in advance, marinate them in two simple steps, and they will be delicious the next day. They are sour, crisp and appetizing, and both adults and children like them. The key is that the method is particularly simple and does not require any cooking. Very suitable for novice cooks with zero foundation. Like friends, spend 2 minutes studying together.

Required ingredients and dosage: two white radishes, a handful of scallion parsley, 20g of garlic, 20g of millet pepper, 3g of pepper, pickled pepper 100g, 50g of white vinegar, 300g of soy sauce, soy sauce 10g, and appropriate amount of salt.

Practice and steps:

1. Prepare two white radishes, wash them with clear water, peel them, and then cut them into pieces or strips with a knife. Be careful not to cut it too thick, otherwise it will not be easy to taste. Put the chopped white radish into a large basin, sprinkle with appropriate amount of salt and mix well, and let it stand for 10 minute to marinate the water in the radish.

2. While taking advantage of the pickling time, let's prepare other ingredients: prepare a handful of shallots and coriander, wash and cut into pieces for later use; Prepare 20g of garlic and 20g of millet pepper, wash and slice for later use;

3. After the white radish is pickled, pour out the salt water, rinse it with clear water, and put it in a big basin for later use; Add chopped green onion, coriander, garlic, millet pepper, 3g pepper and 100g pickled pepper in water, and finally add 50g white vinegar and 300g soy sauce to taste. Then mix all kinds of ingredients and seasonings in the basin evenly, seal them with plastic wrap, and put them in the refrigerator for more than 12 hours, and our pickled radish can be eaten.

This pickled radish introduced to you today is simple and easy to use. All kinds of ingredients are ready, cut and mixed, and you can eat them in half a day. It is very suitable for novices who have no kitchen foundation. It is sour, crisp and delicious, and appetizing. Marinate it one night in advance, and the next day it will be a delicious meal.

Details to pay attention to when making: the container containing pickled radish must be thoroughly cleaned, and it is best to scald it with boiling water, so that kimchi will not go bad during pickling, which is conducive to long-term preservation.