The method of pickling white radish is refreshing, no need to dry or soak, stir it, and it will not be bad for half a year

In the North, pickled white radish is an appetizer that we often eat, and we also call it pickles.  Today I will share a little secret recipe                                               for pickling white radish                        

Pickled white radish

Ingredients: 5 kg of white radish, 1 kg of Benjian pepper, 1.5 kg of carrot (artichoke is the best).

Seasoning: 0.7 kg of salt, 1.5 kg of soy sauce, 0.25 kg of sugar, 0.25 kg of ginger, 0.25 kg of raw garlic, 50 grams of monosodium glutamate, 50 grams of high liquor, 50 grams of cooked oil

Here's how:

Step 1: Clean the white radish without peeling it. The radish is first cut into small pieces, then into slices, and finally into strips. It can also be cut into thin slices and made to your liking.

Step 2: Similarly, wash the carrots (artichokes) and cut them into your favorite strips or slices.

Step 3: Wash the peppers and dry them. And remove the root and cut it into your favorite pieces for later use.

Step 4: Wash the ginger and garlic and cut them into slices for later use.

Step 5: Prepare a clean basin, pour all the spices into the basin and stir well with a clean spoon. Then pour all the ingredients (white radish slices, carrot slices and Benjian peppers) into the sauce, stir well with a spoon, and pour into an airtight jar.

Stir once a day with clean chopsticks, you can start eating in seven days, salty and suitable, the taste is very good, and it will not be bad for half a year!

Tips:

White radish does not need to be salted in advance to remove the moisture, and it will not taste jerky.

The ingredients are also adjusted to your liking, and the carrots are replaced with artichokes. Because artichokes are no longer available.