Grandma used the kimchi recipe for 40 years, making the pickled radish sour and spicy and crispy, a meal is hungry!
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When I was a child, I loved to eat my grandmother's pickled pickled radish, I have always been not tired of eating, and the pickled pickled radish tasted sour and spicy and crisp, not only appetizing, but also a special delicious meal, a meal without eating it. Although the living conditions are better now, and the diet is also better than in the past, the pickled radish made by my grandmother makes me tired of eating, especially with the noodle steamed bun, which is even more delicious and delicious.
There are many ways to pickle kimchi, but my grandmother used to make the pickled radish square, has been used for 40 years, grandma with this method to make the pickled radish, do not put any additives, than the kimchi series sold on the market to be delicious double, today Xiaobian will be grandma pickled pickled radish square to share with you, worth your collection.
Ingredients for sour and spicy white radish:
3 white radish, 15 grams of ginger, 50 grams of chili pepper, 150 grams of white vinegar, 15 grams of sugar, 300 grams of water
Sour and spicy white radish making tutorial:
In the first step, first wash the prepared white radish with water, then change the knife to cut the radish strips into a pot, sprinkle a little salt and marinate for 20 minutes.
In the second step, the peppers are washed and cut into chili strips, and the ginger is peeled and sliced for later.
The third step, boil the water, after the water is boiled, add the appropriate amount of sugar, white vinegar, a little salt, boil the pot and pour it into the container and let it cool.
In the fourth step, the pickled radish is poured out of the water, and then the radish strips are squeezed dry by hand and put into an oil-free and water-free glass container.
In the fifth step, put the cut ginger slices and chili strips into the container in turn, and pour the cool sauce into the jar to cover all the ingredients.
The sixth step, cover the container lid and seal it, marinate for a week is almost into the taste, pickled radish after the taste can be taken out and eaten.
According to the above small editor for you to share this formula, pickled pickled radish, eat not only sour and spicy and crisp, but also appetizing and rice. Friends who like to eat kimchi, first collect this article, and then make your own at home to taste it, and eat the most enjoyable under the wine.