Easy to make pickled radish
Overview
Pickled radish is rich in active lactobacilli, which can inhibit the growth of putrefactive bacteria in the intestines, weaken the toxin-producing effect of putrefactive bacteria in the intestines, help digestion, prevent constipation, prevent cell aging, lower cholesterol, and have anti-tumor effects. Although the picture is not attractive, the sweet and sour taste is really delicious, and the spicy and sour taste is very exciting to the taste buds.
Tags
Ingredients
Steps
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Wash and slice the white radish.
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Sprinkle some salt in a basin and leave it for half an hour to allow the white radish to pickle out the water. Spread it evenly.
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Wash the salted radish and let it dry for a few hours.
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Put some salt, sugar and chili pepper in a glass jar, fill it with cold boiled water, mix well with chopsticks, and add white radish. Don't make the water too full or it will overflow during fermentation. Seal the bag first and then put the lid on it.
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It depends on the room temperature. In warmer weather, it will ferment and become sour in about 3 or 4 days before you can eat it. If you don't want it to be too sour, put it in the refrigerator to inhibit fermentation.
