What are the methods of making dried white radish pickles

Pickling pickles with shredded white radish is a relatively special way of eating, and many people like to eat it because it not only preserves the food for a long time, but also helps us whet our appetite. As for the method of making pickles with shredded white radish, you can try to make them using the following method and steps.

1. Pickled white radish:

1) Peel and clean a large radish. Salt to taste. The radish I used was a little over 2 pounds, and I used nearly 1/8 cup of salt. The specific ratio of radish to salt was about 100:2 (weight ratio, not volume ratio).

2) Chop radish into small pieces and sprinkle with salt.

3) Mix the radish cubes and salt evenly, put a heavy object on top, and leave it for more than 2 hours, stirring once in the middle so that it can be pickled more evenly. This picture is a little unclear. I put a smaller pot lid on the radish and then pressed it with a large bowl filled with water.

4) After more than 2 hours, the radish pieces become soft and release water, which means they are pickled. Rinse them with clean water, leave them for another half an hour, and drain the water.

5) While draining, find a small pot, put in half a cup of water, 2 spoons of flour, and 2 spoons of pickled dried shrimps, stir while boiling over medium heat, and finally it becomes a paste. Turn off the heat and let it cool. When cooking, remember to stir frequently, otherwise it will easily get stuck in the pot.

6) After the paste has cooled, add 6 garlic cloves mashed into garlic paste, a thumb-sized piece of ginger chopped into small pieces, 4 tablespoons of chili powder, a handful of chopped green onions, a small handful of chopped leeks, and 2 tablespoons of sugar, and mix well.

7) Mix with diced radish.

8) Bottle, cover tightly with lid, and store in a "dark" place (I put it in the kitchen cabinet).

You can eat it after 2 or 3 days.

2. Notes

1) Regarding salt, if you don’t have coarse salt, ordinary salt will do :)

2) Regarding pickled dried shrimps, you can buy them in Korean stores. If you can’t buy them, you don’t have to use them. I didn’t use this when making kimchi before, and it tasted good too. When Koreans make kimchi, they often add a kind of "anchovy sauce", but I don't use it. These things help with fermentation and make kimchi taste "thicker", right? I don't quite understand either, hehe

3) It looks a bit troublesome, but it’s actually not that bad. It takes a little time to pickle the radish, but after that, you don’t have to worry about it or keep an eye on it.