Korean Lettuce Double Radish

Name: Korean Lettuce Double Radish
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g lettuce; 1500g White radish; 380g carrot; 220g salt; Some Korean chili paste

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

During this period of time, I was too tired and too hard. I was busy all day long. I wanted to eat some refreshing side dishes. So I thought of Korean kimchi for the first time. It was my best choice. But now it's spring, it is no longer suitable for making a lot of kimchi, and Chinese cabbage is not a suitable variety for marinating.
And this season is a good time for lettuce and radish. In winter, I also use them to marinate with them. They are crispy and refreshing, and they are delicious with rice. As the temperature gets higher, I only did this this time, and gave half of it to my classmates. My classmates are so happy too~~~"

Ingredients

1000g Lettuce
1500g White Radish
380g Carrot
220g Salt
Some Korean Chili Paste

Korean Lettuce Double Radish

1. Prepare relevant ingredients

2. Peel and wash lettuce and cut into thick strips

3. Peel the white radish and cut into thick strips

4. Carrots and so on are thick and ready for use

5. Carrots and so on are thick and ready for use

6. Flip up and down evenly

7. Place in a ventilated place to marinate for 24 hours

8. Boil the water in the pot, add the marinated lettuce and radish sticks in portions, blanch them quickly, and then remove them.

9. Place all the lettuce and radish sticks that have been blanched and left aside to drain and let cool

10. Prepare Korean hot sauce

11. Pour the lettuce and radish sticks into a clean enamel bowl, and put an appropriate amount of Korean hot sauce

12. Mix everything and let it stand for a while

13. Later, put it into a clean, water-free container and seal it for a week.

14. Take out an appropriate amount when eating

Tips:
1. The purpose of blanching water is to reduce the intake of salt, and it can be cut off, and it is not easy to deteriorate during storage.
2. The blanching time is not easy to be long and quickly picked up
3. It takes one week after marinating to be edible