Chinese Food
Golden pickle and white radish
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In the late autumn season, when we start to make pickles, the vegetables used to make pickles are nothing more than cabbage, radish, cabbage, etc. pickles are basically spicy. Most of them are famous Korean pickles. This year, we changed to non spicy pickles. There are white radishes ready to pickle. First, we make radish pickles.
Cooking ingredients
Cooking Steps
Step1:Wash the radish. Remove the scar on the radish skin. Do not pee
Step2:Cut into strips of radish with thick and thin fingers; half of carrots are cut into strips; one carrot is divided into two parts, half is pickled, and half is used as sauce
Step3:Sprinkle a proper amount of salt on the radish strips, mix well with your hands, marinate for one to two hours; adjust the amount of salt by yourself, marinate and taste at the same time. A white radish put about 56 grams of salt
Step4:Marinate the radish until it comes out of the water. Drain the water
Step5:One Laiyang pear is peeled and half left. The other half is used in the boiled tremella soup; carrots, garlic, ginger and pears are all cut into small pieces
Step6:Put the cut accessories into a mixing cup. Put in two spoons of sugar from the picture
Step7:A spoonful of sesame paste
Step8:Two spoonfuls of Korean chili sauce
Step9:Use a hand-held mixing rod to make a fine mud
Step10:Put the radish in the bag. Pour in the sauce
Step11:Knead it with your hands across the bag for a few times. Mix the sauce with radish. Tie the bag tightly and refrigerate it in the fridge. You can eat it in a day
Cooking tips:I don't have any additives for my own pickles. Be sure to put them in the refrigerator to keep them delicious.
