White radish kimchi
Overview
Due to health reasons, I dare not eat more meat recently, but Sister Xin is a person who loves meat. In addition, the weather is hot, and it is even more unappetizing without meat. Therefore, she started making kimchi as an appetizer for meals. After that, she fell madly in love with kimchi, as if she was poisoned. By the time of publication, she has made no less than 10 varieties of kimchi. If you like to eat it, Sister Xin will write down her creations as recipes to share with everyone.
Tags
Ingredients
Steps
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Slice ginger, cut Thai pepper into rings, mince garlic and set aside. For those who are afraid of spicy food, you can reduce these ingredients appropriately.
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Cut the white radish into thick strips, add salt and sugar, stir until the salt and sugar are completely dissolved, and the radish will become soft after the water flows out.
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Add Thai pepper, ginger slices and minced garlic and mix well.
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Add chili powder and chili oil and mix well.
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At this time, a lot of water has come out of the stirred radish and it is very soft. If you have a large bottle, you can bottle it directly.
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Sister Xin didn't have a large empty bottle, so she used a large soup bowl, poured the mixed radish into it and spread it out, then poured in enough cold boiled water to pickle the radish strips.
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Seal it with two layers of fresh-keeping bags. Make sure there are no holes in the bags before filling them, and try to avoid air leakage.
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After sealing the bag, find a plate that can just cover the soup bowl. If you have a large bottle, you don't need to go to such trouble.
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Sister Xin made it on May 30, and it was originally marinated for 24 hours before eating. However, after trying it, Sister Xin felt that it was more ideal to eat it after two days of marinating, and it would be more delicious after three days. The crispy taste remained unchanged as of the time of publication on June 4.
