How to pickle Tongxiang radish

Tongxiang radish pickling method:

Main ingredients: 500g white radish, auxiliary ingredients: appropriate amount of garlic, appropriate amount of salt, appropriate amount of white vinegar, appropriate amount of dried chili pepper, appropriate amount of sugar, soy sauce

Steps:

1. Choose a fresh white radish. The skin should be as tender and smooth as possible and the mutton should be intact. Choose one that is slightly longer and thinner. Wash and dry it.

2. Cut the whole radish into sections of about 30-40CM, and then cut off the skin into 8-10CM thick and 20-30CM wide radish slices

3. The core of the radish with the skin removed can also be used Cut into the same size slices and use them together with the skin, or you can keep them for other uses

4. Kill the radish slices with fine salt first, and you can control the amount of salt. It is about the amount of salt used for cooking. Three or four times, mix evenly and let it sit for about 20 minutes

5. When the radish is salted, start to garnish with the ingredients. Peel the garlic, flatten and smash it. Cut the dried chili into small pieces and serve it in another bowl.

6. Mix and pour white vinegar, soy sauce and white sugar: the proportion can be adjusted according to your own taste. The taste after mixing white vinegar and sugar is the main one. The soy sauce is only used for coloring.

7. After preparing the kimchi juice, let it sit for a while. Rinse the salted radish slices with clean water to remove the salt on the surface and drain the water

8. Finally, pour the kimchi juice into the radish slices. In a bowl, it is better to soak all the radish slices, then cover and leave it at room temperature for about 12 hours, then put it in the refrigerator for about 24 hours, and it is ready: you can also taste the radish skin at this time to see if it has dried. If you can still taste the peppery flavor of radish, it means that the brewing time is not enough. Just keep it in the refrigerator for a day or two.