Sichuan kimchi radish is a representative delicacy in Sichuan, its taste is slightly spicy, crisp, and with a hint of sourness. It is also loved by people everywhere because of its special taste. In Sichuan, each family has its own set of methods for marinating pickled kimchi radish, and the taste is also different, and today the chef will share with you a more common method.
Ingredients to prepare: white radish, leeks, salt,
The steps are as follows:
1. Wash and peel the white radish and cut into small cubes
2. Add salt, mix well and marinate for 10 hours
3. Control the marinated water
4. Wash the leeks, control the moisture, cut into small pieces, and put them into a pot containing turnips
5. Add paprika, minced garlic, minced ginger, add a little less sugar
6. Grasp and mix well
7. Pack into a glass bottle without water and oil, seal and ferment
8. In the summer, it can be put in the refrigerator to preserve fermentation, and it can be eaten after one week
Tips: The sweetness and spiciness of kimchi radish can be adjusted according to personal taste
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