[Korean pickled radish](han shi pao luo bo )

[Korean pickled radish]

Introduction:

Production steps:

Step 1: a white radish, wash and cut into square grains, a spoonful of salt brake water for 20 minutes, do not pour out the water.

Step 2: prepare other ingredients.

Step 3: put all the ingredients down at one time to start seasoning, then add two spoons of salt, one spoonful of chicken essence, two spoons of fish sauce and one spoonful of chili powder.

Step 4: grasp with your hands.

Step 5: pour in the fresh box and press tightly with your fist.

Step 6: pour down the soup.

Step 7: tear a little plastic wrap, fold it into two layers, cover it and press it tightly.

Step 8: then close the lid and start pickling.

Materials required:

Radish: one

Scallion: right amount

Garlic white: right amount

Ginger powder: appropriate amount

Pear: one

Apple: one

Onion: half

Chicken essence: a spoonful

Fish sauce: 2 teaspoons

Chili powder: 1 teaspoon

Note: the time and temperature changes during the fermentation of pickles (for reference only): 8-12 ℃ at room temperature, about 4 days, 18-20 ℃ at room temperature, about 2 days, 27-30 ℃ at room temperature, about 1 day

Production difficulty: Advanced

Process: salting

Production time: several days

Taste: Super spicy

Chinese PinYin : Han Shi Pao Luo Bo