Once in the restaurant, I occasionally ate the fruity scented radish, which was sour and slightly sour. I couldn’t stop it. I often went to this restaurant to buy soaked radish. In addition to the meal, I even used it as a snack to watch TV. Later I went to the restaurant. The proprietress consulted several times and did not find the same material to make the same radish. So I started experimenting with all kinds of white vinegar. The white vinegar soaked in the radish tastes OK, but the acidity is too high, and the rice vinegar is the same. After several failures, a sister told me that the apple is not high in acetic acid and the radish is soaked. Light fruity, slightly sour and crispy, especially delicious, the result was a success, now my friends and family have eaten my radish, I never forget, even asked me to go home to teach, so it is convenient to share this formula I forward it to friends and family who have been looking for me to formulate. Novice zero failure, radish can enjoy delicious after 24 hours! Good to eat, don't forget to come back to the kitchen app to support my virgin recipe!
Wash and cut the radish into slices. Don't be too thick and too thin. You can also cut into your favorite shape, put it in a clean, water-free container, sprinkle with the right amount of salt, and mix well.
Fresh millet pepper washed and cut into small pieces, spare. The amount of pepper is added or subtracted according to your own taste. Personally, it is considered to be more delicious. Chili is cut to make the radish better.
I use the affordable Haitian apple vinegar, 450ml a bottle, before the use of Hengshun apple vinegar taste is not bad. Do not use apple cider vinegar drink! In short, it must be brewed apple vinegar, the acidity is only one-third of white vinegar, and the radish is a natural pair. To use fine powdered sugar, it is better to melt in vinegar without heating.
Pour the whole bottle of apple cider vinegar and fine powdered sugar into the prepared water-free and oil-free glass container and stir until melted. Do not use plastic containers to absorb the taste.
After marinating the radish for 30-60 minutes, try the crispy ones. Squeeze out the water gently. Do not squeeze too much. Slightly squeeze it out. Marinate it and squeeze it out. Place the squeezed radishes in a layer of vinegar in a glassware, and set a layer of radish with a layer of pepper.
Place the marinated radishes and peppers in a container, cover and seal into the refrigerator.
After 24 hours of sealing, you can enjoy the delicious! A touch of fruit, a touch of sweet and sour, ice-ice crunchy, simply can't stop, I can watch TV as a snack haha. Like to taste a little, you can take a few days to eat. It seems that there is no problem with storage time of 20-30 days, but it is so delicious that it should not be eaten for so long.
The amount of salted radish should not be too light, and it should not be too salty. It is a little bit salty. Marinate for 30-60 minutes and taste the radish. Marinated radish, while swinging, press down and let the radish sink to the bottom of the glassware. This way you can put more radishes, and don't squeeze too much, so that the radishes can stretch freely and touch them together. The ratio of vinegar to sugar is 1:1, one pound of vinegar and one pound of sugar. If you want to soak more radish, it will be adjusted according to this ratio.