The pickled radish method shared by the chef is really good, sweet and sour, slightly spicy and crunchy, and the key is not to add a little salt

Today I will share with you the specific method of a pickled radish, which is sweet and sour, slightly spicy, and has a crunchy taste. If you like it, remember to collect it and make it for your family when you have time!

 --- [pickled radish strips] ---

Ingredients: 2000 grams of white radish, 50 grams of garlic, 20 grams of millet spicy, 500 grams of light soy sauce, 500 grams of aged vinegar, 250 grams of sugar, 250 grams of purified water.

Steps:

1. Wash the white radish to remove the head and tail, first cut it into large slices with a thickness of 0.5 cm, and then cut it into irregular strips as shown in the picture.

2. Put all the cut radish strips in a large container, add about 30 grams of sugar, stir evenly, kill water for the radish, kill the water for about 3 hours, and turn it 2-3 times during the period, so that the sugar can fully penetrate into the radish and make it fully out of the water.

3. After the white radish kills the water, squeeze the water dry by hand, and control the moisture for later use.

4. Wash the millet spicy and cut it into small pieces, cut the garlic into garlic slices and put it in a basin, add 500 grams of light soy sauce, 500 grams of aged vinegar, 250 grams of sugar and 250 grams of purified water, stir with a spoon to completely dissolve the sugar.

5. Prepare a clean, water-free and oil-free container, put the radish strips with dry moisture into the container, fill them until they are about eight minutes full, and then pour the seasoned sauce into the container, the juice should completely submerge the radish strips, cover the lid, and place in the refrigerator for 24 hours before eating.

The texture of this radish strip is particularly crisp and the taste is also very unique, so if you like it, you must try it!

Tips:

1. Radishes should be cut into irregular strips, which not only tastes better, but also can taste faster when pickled.

2. Radish killing water must be thorough, and steps such as squeezing water and water control must be done.

3. The ratio of pickled radish strips, light soy sauce, aged vinegar, sugar, and purified water 2:2:1:1, must be mastered, and the amount of garlic and millet spicy can be adjusted by yourself.