How to make pickled radish

How to make pickled radish

1. Cut the white radish into slices (prepare 15 grams of salt and sprinkle it evenly on the radish several times)

2. Find a large bowl, put a layer of radish slices on the bottom of the bowl, and sprinkle with a few grams of salt. Sprinkle salt and cover with two layers of radish slices

3. Sprinkle salt evenly, cover with two layers of radish slices, and repeat until everything is done. Cover everything and let it sit for 15 minutes. After 15 minutes, pour away the marinated water

4. Add a tablespoon of white sugar, spread it evenly with chopsticks or hands, and marinate for another 15 minutes. After 15 minutes, pour away the pickling water again. (It is recommended to repeat this process twice) It doesn’t matter once

5. Wash the pickled radish slices with cold boiled water and squeeze out the water

6. Add to the washed radish slices: 4 tablespoons of light soy sauce (1 tablespoon = 15ML), half a tablespoon of white vinegar (10ML), 1 small bowl of cold boiled water (200ML)

7. Mix well and cover plastic wrap. Refrigerate for 2 days before eating

8. When the weather is cold, it can also be kept at room temperature. The slices are relatively thin and can be eaten within 2 days. Very refreshing and appetizing

Cooking Tips

1. Pickling with salt is to remove the water in the radish, which can make it more delicious and crispy when soaked; then pickle with sugar The purpose of making it for half an hour is to neutralize the salty taste of salt and the spicy and astringent taste of radish, and at the same time bring out more of the radish's own moisture.

2. Wash the pickled radish with cold boiled water so that the salt and sugar pickling in the early stage will not affect the taste of the later soaking.