Pickled radish, Korean appetizer (2)(chao xian kai wei xiao cai zhi luo bo pao cai er )

Pickled radish, Korean appetizer (2)

Introduction:

"I often do this: there is always some chili paste left in pickled cabbage, but I don't want to waste it. Later, I remembered that my Korean boyfriend's mother said that many Korean dishes can be pickled with this paste, as long as I add a little seasoning. So I tried to pickle radish with chili paste. It really tasted good, and the radish pickle I made in another way tasted very good For example, the taste is a little heavier and a little more spicy (you can see by the color ^ ^ the color is deep). "Heavy taste" children's shoes can be used for this. If you like refreshing mouth, you can try my other way. "

Production steps:

Step 1: prepare the hot pepper paste (I usually use the leftover hot cabbage, please refer to the previous hot cabbage method for details).

Step 2: wash the white radish, remove the tassel, peel and set aside.

Step 3: cut the radish into bigger pieces than the nail plate.

Step 4: put the cut radish into a larger pot and prepare the mixture.

Step 5: prepare the seasoning: pickled cabbage with chili paste about 1 / 2 rice bowl, salt about 2 ~ 3 teaspoons, sugar about 4 teaspoons, the amount of salt and sugar mainly depends on the saltiness of chili paste, can be slightly adjusted according to their own taste, you can also add a small handful of chopped leek, so that the taste may be more blunt.

Step 6: first, add the chili paste into the radish by several times, stir evenly, and color the radish (don't forget to wear disposable gloves when mixing).

Step 7: add appropriate amount of salt and sugar into the colored radish, and stir well.

Step 8: in the process of mixing radish, you can taste the salty.

Step 9: put the mixed radish into a proper size fresh-keeping box, and pour the remaining soup into it. Fill it with 90%.

Step 10: put the radish under room temperature for one night fermentation, wait until it smells a little sour, then put it into the refrigerator for storage, about 2 ~ 3 days to eat~

Step 11: take as you like.

Materials required:

White radish: 3

Chili paste: about 1 / 2 rice bowl (thick and thin chili noodles, coriander seed powder, refined salt, sugar, garlic, ginger, glutinous rice noodles)

Table salt: about 2 ~ 3 teaspoons

Sugar: about 4 teaspoons

Note: 1. This kind of practice tastes spicy, light to see before the radish pickles, inside is a refreshing version of the drop~ http://home.meishichina.com/recipe-40781.html2. For chili paste, please refer to my [practice of authentic Korean hot cabbage] http://home.meishichina.com/recipe-37168.html

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: other

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