How to make traditional pickled radish by traditional pickled radish method

1. Prepare a big green radish, clean it, cut off the head and tail, and then cut it into four equal radish strips for later operation. If the radish heart is not very crisp, you can cut off the radish heart and then cut the radish strips into small radish segments. Don't cut off the first three knives when you cut, and cut again when you cut the fourth knife. You can also cut more or less layers.

2. Put the sliced radishes into a large pot, add more edible salt, and then mix them evenly by hand, so that each radish is stuck with edible salt. Edible salt can not only sterilize, but also make pickled radish more delicious. After mixing evenly, cover it and leave it for 2 hours.

The green radish has been marinated for two hours, and the juice has come out. Pour out the pickled radish water, then pour the cold boiled water into the basin, which is less than the radish slices, clean the radish slices, and then squeeze out the water in the radish slices by hand. After squeezing out the water, put the radish slices on the breathable pot cover, and then let them dry in the air to completely dry the water on the radish surface.

Next, we are going to pickle radish juice. After the pot is hot without water and oil, we add a handful of pepper, two star anises and a few fragrant leaves to stir fry until fragrant, then add soy sauce, old vinegar and a handful of sugar. After the fire boils, turn off the fire for a moment, pour the cooked soup into a clean basin without water and oil, and let it stand and cool naturally.

5. Prepare a garlic clove cut into garlic slices, then prepare a piece of ginger cut into ginger slices, prepare a clean millet spicy, cut millet spicy into small pepper rings, and put the sliced Chili onion ginger slices into the plate for later use.

6. The radish slices are almost dry. Pour them into a clean basin. Radish slices don't need to be too dry, just dry the water on the surface. Then, put them in order, so that it is easy to taste when pouring the juice. Then pour the cooled juice into a basin, without stirring or gently shaking the bottom, and let the radish slices soak in the juice for more than 2 hours.