Refreshing radish(shuang kou luo bo )

Refreshing radish

Introduction:

"This is the refreshing radish I made last month. By chance, my boyfriend and sister gave me a big white radish and a dozen garlic, and told me to go home and get some pickled radishes, so I started and tried to make some. It's delicious! "

Production steps:

Step 1: wash the radish, cut it into 5 mm thick slices, cross cut into small pieces, put it in the container, mix with salt and marinate for 20 minutes

Step 2: pour out the salt water and spread it in the leaky utensil. I spread the radish slices in the big basket. Radish on the pressure of heavy, I put a few thick books, wrapped in a clean bag, separated by a piece of white gauze, pressure on the radish. Keep it in a dry and cool place, day and night

Step 3: the next day, put the drained radish in cold boiled water and rub it to get the spicy and astringent taste of radish. Use the same method in step 2, press for one hour, and the water will come out

Step 4: drain over there and prepare the pickled radish juice over here. Cut garlic into minced garlic, add cold water, white vinegar, sugar, bean paste, sesame oil, mix well into juice

Step 5: finally put the radish slices and juice together in the container. The juice should just submerge the radish and keep it sealed. Crispy radish can be delicious for about 2 days.

Step 6: pack and eat

Materials required:

White radish: one

Salt: right amount

Cold boiled water: appropriate amount

Garlic: right amount

White vinegar: a little

Sugar: right amount

Bean paste: right amount

Sesame oil: appropriate amount

Note: 1, the pressure of the radish water, must use cold water scrub, or really bitter. 2. If you don't eat spicy food, you don't need pepper. 3. Add sugar to the juice to make it fresh. 4. If you want soy sauce, you can change the white vinegar into ordinary colored vinegar.

Production difficulty: simple

Process: salting

Production time: several days

Taste: medium spicy

Chinese PinYin : Shuang Kou Luo Bo