Nourishing pickled radish
Overview
It goes without saying that radish and green vegetables keep people safe. Needless to say, the most common civilian dish in winter is radish. It is very simple to make appetizing pickled radish. It is a side dish that must be ordered every time I go to a restaurant. Make more and put it in the refrigerator to eat at any time. You can also use it with rice when there is no food
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Ingredients
Steps
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Cut the white radish into thin slices. Find a container of about the same size. Apply a layer of salt to one layer of radish. It doesn’t matter if it’s not evenly distributed. They are all well-salted. Don’t use too much salt. Just use a little more than you usually cook
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Let it sit for about an hour. When the water is marinated, pour out the water and wring the radish dry. If you added too much salt in the previous step, rinse it with cold boiled water and wring out the water. In short, no matter what you do, it will not be spoiled
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Add a small amount of white sugar to the wrung-out radish slices to enhance the flavor and remove the spiciness of the radish. Judge whether you need to add more salt based on the taste. Then add light soy sauce, cooking wine, white vinegar and chopped millet. It is recommended to wear disposable gloves when grabbing, otherwise people who are afraid of spicy food will have spicy taste on their hands later. People with strong taste can use more light soy sauce and vinegar. You can also add an appropriate amount of boiled water to cover the radish. Mix half of the taste until it reaches the state in my picture
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Knead evenly and put it in a sealed crisper, put it in the refrigerator for more than four hours, and then you can take it out and eat it. Use a pair of clean chopsticks every time. It can be kept in the refrigerator for at least a week
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Finished product
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Finished product
