Korean appetizer: pickled radish~(chao xian kai wei xiao cai zhi luo bo pao cai )

Korean appetizer: pickled radish~

Introduction:

"Radish pickle (깍두기) is a common appetizer in Korean families. It's sweet, crisp and slightly spicy. It's the best partner to get rid of the greasy food, especially when eating fried sauce noodles and drinking oxtail soup! I can do two kinds of radish pickles. One of them is made according to the taste of Korean boyfriends. Korean boyfriends say that they are much more delicious than those outside. According to the introduction, Korean pickles, a fermented food, has high nutritional value and certain anti-cancer effect. "

Production steps:

Step 1: remove the tassel of radish and wash the skin.

Step 2: peel the radish and remove the head and tail.

Step 3: cut the nails bigger than the radish.

Step 4: put the radish pieces into a larger container and stir in the chili noodles. The box I put was too small to mix, and then I changed the pot.

Step 5: the radish should be mixed with chili noodles until the radish is evenly colored.

Step 6: put sugar, salt, minced garlic, coriander seed powder (you can also put some broken leek section) into the basin. When I do it, I add some sugar, which can increase the viscosity and make the seasoning better wrapped. If you don't, don't add it. It doesn't affect the taste. It just looks lighter.

Step 7: after putting all kinds of seasonings, stir them evenly.

Step 8: put the mixed radish into the fresh-keeping box, and ferment it at room temperature for one night. It tastes slightly sour. Fermented radish pickles can be put into the refrigerator and taken as you like.

Step 9: Fermented radish pickles taste sweet and crisp.

Materials required:

White radish: 2

Chili powder: 1 / 2 cup

Garlic: 3 ~ 4 pieces

Salt: 3 teaspoons

Sugar: 3 tsp

Thin sugar: 2 tablespoons

Leeks: moderate

Note: 1. White radish is not too big, choose fresh, medium, uniform thickness, uniform arrangement of pores, this kind of generally sweet. 2. The amount of sugar and salt is subject to personal taste. When mixing, taste the seasonings. The radish I use is sweet, and the sugar is not much, and it is also very sweet. The saltiness may be lighter, but because of the seasoning of chili noodles and sugar, less salt is more delicious, or it will really become a pickle ~ 3. Someone may ask, "do you want to marinate with big salt in advance?" I think it's not necessary. It's crisp and delicious. After marinating with salt, the taste may be almost withered.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: other

Chinese PinYin : Chao Xian Kai Wei Xiao Cai Zhi Luo Bo Pao Cai