How to make pickled radish

Twenty years ago, you wouldn't have chosen your own meals because the times didn't allow it. Twenty years later, you can choose your favorite meal, but you are too busy. But remember, don't let being busy take away your health. For the sake of health, please follow me to learn how to make radish kimchi

1. Raw material picture. Wash the radish and ginger and dry them completely. I dried the white radish in the sun for an afternoon and kept the peppercorns for later use.

2.1 The following is an introduction to how to cut the straw raincoat. First, use two stainless steel or unused chopsticks to hold a radish, and cut the radish into thin slices at a 90-degree angle between the knife and the radish without cutting it off. Use chopsticks to hold it to prevent cutting.

3.2 Slice the carrots and ginger.

4.12 Turn the cut radish over and cut it into thin slices at a 45-degree angle between the knife and the radish.

5.21 This is what the cut radish looks like.

6. All the chopped white radishes. (My hands are so sore)

7. Put water in a pot, bring to a boil and add rock sugar and coarse salt. (The amount of salt is what makes it taste saltier)

8. Turn off the heat and add peppercorns.

9. Add young ginger and cool water.

10. Take an oil-free and water-free container and put the chopped radish in it.

11. Pour the cooled salt water until it almost covers the radish. (I put too much radish in, so I took some away later because after fermentation, if it was too full, the water would overflow.) Add another bottle cap of white wine to seal it. After 3-4 weeks in total, it can be eaten. (I moved it into the refrigerator after four or five days)

Although the dish of pickled radish in straw raincoat is simple to make, if you have never cooked and don’t understand how to make it, you might as well ask your elders for help. Under the guidance of your elders, you will definitely be able to do better.