Radish kimchi (luo bo pao cai )

Radish kimchi

Introduction:

"Winter is also the season of radish production. I read a recipe on the Internet a while ago, and I felt itched to make it myself. However, due to the lack of materials, I improved it a little. It's very refreshing, so now I'm going to make a jar of it as a new year's appetizer ～～"

Production steps:

Step 1: Materials

Step 2: salt radish for three hours and dehydrate

Step 3: shredding carrots

Step 4: Chop ginger and garlic

Step 5: press the juice and soak the hot pepper noodles in a small amount of water

Step 6: stir all ingredients except scallion

Step 7: put the scallion section on the surface and seal it

Materials required:

White radish: 2

Carrots: 3

Garlic: 2

Jiang: half

Pear: two

Apple: two

Onion: three

Chili noodles: 30g

Salt: 50g

Sugar: 200g

Precautions: keep it sealed for 20-30 days, ferment it, then eat it in Kaifeng. Put it in the refrigerator after Kaifeng, and use clean chopsticks to hold it in a small plate for about two months

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : Luo Bo Pao Cai