How to pickle radish and kimchi?

2, the right amount of salt. The specific ratio of carrot to salt is about 100: 2 (weight ratio, not volume ratio).

3. Cut carrots into small pieces and sprinkle with salt.

4. Stir carrot blocks and salt evenly, press a heavy object on it, stand for more than 2 hours, and stir once in the middle to make the salt even.

After more than 5.2 hours, the carrot pieces became soft and the water came out, that is, it was cured. Rinse with clear water, and then leave it for half an hour to drain.

6. While draining, find a small pot, add half a cup of water, 2 tablespoons of flour and 2 tablespoons of shrimp with pickled peppers, cook and stir over medium heat, and finally it will be fine. Turn off the fire and let it cool. When cooking, you should pay attention to stirring frequently, otherwise it is easy to paste the pot.

7. In the cooled paste, add 6 cloves of garlic, shredded ginger with thumb, 4 tablespoons of Chili powder, a handful of chopped shallots, a handful of chopped leeks and 2 tablespoons of sugar, and mix well.

8. Mix with carrot pieces.

9. Bottle, tightly covered and placed in a cool place. You can eat it in 2 or 3 days.