Kimchi to be Made in Spring-rouge Radish

Name: Kimchi to be Made in Spring-rouge Radish
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece White radish; 60g pure water; Some Red vinegar; Some Sugar; Some salt; 1 tablespoon Rose wine

by Shangshizhiwen

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

During the spring equinox in the northeast, we always make some pickles and pickles. Greens were rarely seen in winter and spring, so pickling some kimchi has become a tradition.

Radish kimchi is eaten from winter to spring. Spring is very hot, and it is easy to cough when changing seasons, and eating radish can relieve cough.

Use red vinegar to make a rouge color, which is more beautiful and goes well with this season.

Sweet and sour appetizer, crunchy and delicious, with porridge and rice are excellent...

I did it before, my mom felt a little sour, but this time I made a little more sugar, and the sweetness and sour taste better~~

Ingredients

Kimchi to be Made in Spring-rouge Radish

1. Peel the white radish.

2. Cut into thick slices.

3. Cut into strips.

4. Put salt.

5. Grab and mix evenly.

6. Cover and let stand for about half an hour.

7. Put sugar, red vinegar, salt, and purified water in the pot, stir well, boil on low heat until the sugar and salt melt.

8. Let cool, add rose wine, and stir well.

9. Pour out the water from the pickled radish and squeeze it again.

10. Put it in an airtight jar.

11. Pour in the juice and stir well.

12. Seal and refrigerate until colored.

Tips:
I won’t write about the specific proportions, so let’s put it according to personal taste.
The sealed tank should be clean, free of water and oil.