Some time ago, I couldn't eat rice. I felt boring when I was eating leeks. I accidentally ate a white radish when I was eating out. It was so sweet and sour. After returning home, I searched for information and tried to make a copy of myself. The taste was just the same. Today, I will share it with you. This is sour and sweet, crisp and delicious, and it helps to digest, simple and beautiful appetizers. It is worth your while in autumn and winter!
Materials: 1 large radish (about 600g), 5 small rice peppers, 40ml vinegar, 50g sugar, 10g salt. The ratio of rice vinegar to sugar can be adjusted according to the preference of sweet and sour. Their role is mainly to pickle the taste, not all absorbed, so the amount of use is only a lot more!
The white radish is peeled and can also be preserved. Then cut into strips and flakes according to your preference, but you should not cut the white radish too thin, or you will not have a crisp taste.
Sprinkle with 10g of salt and mix well, marinate for about half an hour, so that the white radish softens and dehydrates to spicy. After marinating, pour the salt water off. If it is not too troublesome, you can wash it with cool white or pure water. Because my lazy me directly took this step, but the impact is not great.
Add millet pepper, sugar, and white vinegar. The white radish that has not been cleaned in the previous step can be washed without adding salt. Just add a teaspoon of salt, not too much.
Mix well and mix well.
Pour the radish into a sealed crisper or glass jar. I use a glass crisper. Before I pour it in, I use boiling water to burn and kill. The preservation effect is better.
Put it in the refrigerator and store it in a refrigerator for a few hours. The white radish is better after the next day! Since I used white vinegar and sugar in a small amount, I didn't immerse the white radish in the liquid, so occasionally I would take it out and sway it evenly. When I eat it, I like to eat from the bottom.
This is the state of white radish after the next day, and it has shrunk. Take a portion of each time you eat it, then put it back in the refrigerator. As the curing time is extended, it is getting better and better at the end of the meal.
Sour sweet and sour, crisp and delicious, easy to digest and help digestion, simple and beautiful appetizer. How can I miss it during the fall and winter?