Pickling method of appetizing radish in hotel

Ingredients: white radish, salt, onion, garlic, ginger, cold water, millet spicy, pickled pepper, soy sauce, sugar and white vinegar.

Production process:

1, a radish, peeled and washed, cut in half, cut in half again, cut in four and a half, (chop it into pieces if you are really lazy).

2. Put a proper amount of salt into the cut radish pieces, evenly sprinkle a layer on the surface, then stir evenly and marinate for 20 minutes.

3. Then add onion, ginger, garlic, millet spicy, pickled pepper (or pickled pepper water) in turn.

4, soy sauce, sugar, white vinegar, cold water (raw water contains a lot of microorganisms, but pickled food is not used, the process is a traditional practice for hundreds of years)

5, into a sealed container (glass bottles, plastic cans), first wrapped in a layer of plastic wrap (to ensure a closed environment, easy to taste), put it in the freezer in summer, and put it directly on the balcony in winter.

The advantage of rapid pickling of white radish is that the waiting time is very short, and the disadvantage is that it will turn sour if it is left for a long time. In addition, after eating the radish inside, the remaining acetic acid water does not need to be discarded, and it can also be used for other purposes, such as making cold salad or making other similar pickles. It won't taste bad when poured in, and it's easier to taste than new ones.