Hot and Sour Pickled Radish
1.
Cut the radish into tiny finger-thick strips. Sprinkle with salt and mix well. Add some sugar and mix well
2.
Put a little pepper in the pot, and slowly roast it on a low fire to create a fragrance.
3.
Pour the radish into the radish and mix well.
4.
Then add an appropriate amount of pickled peppers and pickled pepper water, according to your personal taste. Stir well.
5.
I like to cut up pickled peppers so that the spiciness can be fully released, and the pickled peppers can also be eaten with them.
6.
Add an appropriate amount of white vinegar. The white vinegar tastes more in line with the taste of pickled peppers, and secondly it looks good in color. If you don't like the sour taste, you don't need to add it.
7.
After stirring, it is best to use a sealed jar to store it.
8.
Almost every time you make a large pot, you can pick it up with clean chopsticks when you eat, so that the kimchi will not deteriorate.
Tips:
If the juice left after eating has not deteriorated and you want to continue using it for the second time, pour the juice into a clean pot, boil it and let it cool, you can continue to put new radishes or other vegetables in, and you will find the taste If it is not thick enough, you can also add seasonings or pickled peppers appropriately according to the situation.
