Homemade Radish Mustard
1.
The ratio of 10 catties of radishes to one catty of salt will be pickled in advance for 20-30 days. After 20 days, the red on the surface of the radishes has almost disappeared, and our radishes are almost pickled.
2.
Take a part of the marinated radish, wash it, and cut it along one side at an angle of about 1 cm as shown in the figure. The depth is about 2/3 of the thickness of the radish. Don't cut it off.
3.
After the cut is done, turn it around and do it again, the cut is just like the picture in the picture
4.
After all is cut, put it into a clean oil-free cloth bag
5.
This is a tool made by my father to press the moisture of the radishes. It can quickly squeeze the excess moisture in the radishes. If there is none, you can use heavy objects such as rocks, mineral water bottles filled with water, etc., press it overnight or so, or you can squeeze it dry. Excess water in radish
6.
The squeezed radish looks like this
7.
When looking at the whole picture, you must be very dry, very dry, and very dry!
8.
Freshly squeezed chili sauce, water can be added to the sauce, but it must be warm water
9.
Take a clean, oil-free and water-free container, pour in the mashed hot sauce, add salt and sugar according to personal taste, generally more salt, less sugar, depending on personal taste and salty taste of pickled radishes
10.
Stir evenly, add the dried radish
11.
Soak for 2 days, at this time the radish has absorbed almost all the soup, and it's fine.
12.
It can be eaten directly, or mixed with a little MSG and sesame oil to make it more spicy and appetizing
Tips:
1. Radish mustard can be stored for up to 10 days in winter
2. There should be no raw water and oil in the whole process, otherwise the radish can not be put, it will be rotten
