Pickling method for pickled radish

Required materials: 5 kg of green radish, 25 g of sugar, 20 g of salt, appropriate amount of fragrant leaves, 3 star anise, 1 piece of cinnamon, 1 handful of pepper, 200 ml of clean water, appropriate amount of boiled water, 500 ml of soy sauce, 50 g of balsamic vinegar 100 ml, 50 g of rock sugar, 50 g of ginger and 80 g of garlic, 150.

Step 1: First, we choose the most common radish in the market, clean it with running water, remove the head and tail, cut it into thin slices with a knife, and then cut it into strips with a knife. The cut radish strips are exactly 5 Jin.

Step 2: Put the cut radish strips into a larger pot, add 25g of white sugar and 20g of salt, stir well, dip each radish strip in salt and white sugar, and marinate for more than 3h to kill the water in the radish.

Step 3: Next, we will prepare two fragrant leaves, three star anises, a piece of cinnamon and a handful of peppers for later use.

Step 4: Take another pot, pour 200ml of clear water, 500ml of light soy sauce and 0/00ml of balsamic vinegar/kloc, add all the prepared spices, then pour 50g of rock sugar, stir until the rock sugar melts, and let it cool after boiling.

Step 5: Now we slice 50 grams of prepared ginger, then shred it, put it in a plate, slice 80 grams of garlic, then put it in a plate, and then prepare 150 grams of washed millet spicy, cut it into rings and put it in a plate for later use.

Prepare a water-free and oil-free glass bottle and put the radish strips in it. Pour the juice in, too. You can eat it two days after sealing! When eating, use water-free and oil-free chopsticks to clip out some seals.