The practice of pickling radish in Sichuan: the unique brewing method is sweet and sour, and it can be eaten in one day and one night
【Ingredients Required】
2 kg of radish, 300 grams of salt, appropriate amount of white vinegar , appropriate amount of rock sugar
【Steps】
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First, clean the radish, scrape off the skin (of course, wash it clean, the skin can also be scraped), and then change the knife and cut it into finger-thick strips (the shape can be strips or circles according to your preference). You can also add carrot strips to it, depending on your preference.
2. Put the radish strips in a large bowl, then sprinkle with salt, marinate for 40 minutes, and kill the moisture in the radish to make the radish strips crisp and refreshing.
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At the pickled radish stall, we make sweet vinegar water, find an empty pot with no oil, and then pour a bottle of white vinegar one-third (white vinegar is brewed with 100% pure grains, which is healthier). Add 1 large piece of rock sugar, boil over high heat, turn off the heat, and let cool in a ventilated place.
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The water in the radish has been pickled, we pour out the water and squeeze the radish dry; Then put the radish strips into the sweet vinegar water that has been cooled, cover with a lid, seal and store for 1 day before eating.
If you like spicy food, you can put chili peppers and pickled peppers to make the taste go to the next level. Soak for about 1 day, you can use chopsticks to put it in a bowl to eat, be sure to use clean, water-free and oil-free chopsticks, and then continue to seal and seal. The kimchi made in this way has no additives, is healthy and safe, has a crisp taste, and is a very good choice with noodles or porridge.