Pickled radish (homemade by Huakai)

Overview

How to cook Pickled radish (homemade by Huakai) at home

Prepare a jar. Wash the glass jar and turn it upside down to dry. Boil water and let cool. (Remember that the water must not contain oil or raw water, and the water container must be wiped dry)
Wash the radishes, cabbage, etc. and dry them. Make sure they are all dry. You can cut them into strips or slices
After the water has cooled and the vegetables have dried, prepare the ingredients you need
First add salt, sugar, vinegar, Sichuan peppercorns, and white wine, then pour in boiling water, then add white radish, carrot, and cabbage in order
The water just covers the vegetables, then cover the jar and pour cold water into the mouth of the jar to ensure it is sealed
On the third day, the red radish begins to lose color. Generally, the cabbage can be eaten in about three or four days, and the radish can be eaten in about a week. You can add the vegetables you want to pickle again after you finish eating
Usually, one person only has a bowl of homemade soup, a homemade fried dumpling, and a homemade pickled radish, but it’s a good combination!