Korean spicy radish(han shi la luo bo )

Korean spicy radish

Introduction:

"As the weather gets cooler, there are more and more radishes. You can see its shadow everywhere on the table. "Eating radish in winter and ginger in summer can keep you healthy all the year round", "radish goes on the street, but there is no business in medicine shops". It can be seen that the nutritional value of radish has been widely recognized since ancient times, and the various nutrients contained in radish can enhance human immunity. However, white radish and carrots should not be eaten together. Carrots contain vitamin C decomposing enzyme. White radish is rich in vitamin C. If you eat them at the same time, the nutrients will be destroyed. "

Production steps:

Step 1: wash and dice radish.

Step 2: wash and dice radish.

Step 3: pour salt and sugar into radish, stir and marinate.

Step 4: pour salt and sugar into radish, stir and marinate for two or three hours.

Step 5: water pear, apple, ginger, garlic, diced, put into the food machine, beat into paste, mix in chili sauce powder, shrimp sauce, make chili sauce.

Step 6: drain the pickled radish, add the chili sauce and leek, stir well, then the spicy radish can be eaten.

Step 7: it's best to ferment at room temperature for half a day, then put it in a sealed box and refrigerate it. Take it as you like.

Materials required:

White radish: one

Pear: half

Apple: half

Ginger: one piece

Garlic: one head

Shallot: some (or leeks)

Chili powder: 50g

Salt: 40g

Sugar: 40g

A spoonful of shrimp sauce

Precautions: 1. Lactic acid bacteria are produced after the fermentation of spicy radish, so those who want to eat sour and sweet taste should wait until the fermentation is good, and the flavor is better. 2. The amount of chili powder should be increased or decreased according to the degree of spicy.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Han Shi La Luo Bo