Korean Spicy Radish Peel

Name: Korean Spicy Radish Peel
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g White radish peel; Some salt; 1 tablespoon Korean Chili Sauce

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

My family likes to eat Korean kimchi. When I want to eat it, I will make some soaks to relieve the slander. After making some Korean side dishes, there are still some white radish skins left. This is how I live my life. As long as I can eat it, it shouldn’t be wasted. ; I made the white radish as a Korean side dish; to be honest, the radish skin is more crispy and more delicious than the radish strips; it is just a little bit spicy. As long as you don’t eat too much at a time, there is no problem at all. Dear: Yes Haven't been tempted~~~""

Ingredients

100g White Radish Peel
Some Salt
1 tablespoon Korean Chili Sauce

Korean Spicy Radish Peel

1. Wash the white radish, cut into sections and peel with a knife (the skin is slightly thicker)

2. Cut all and spare

3. Pour into the container, add the right amount of salt

4. Grab it with your hands and marinate for a day

5. Boil the hot water and pick it up, drain and let cool for later use

6. Pour the radish skins into an enamel bowl and add a little Korean chili paste

7. After wearing gloves and grasping it, put it in a water-free clean container, and seal it with a film.

Tips:
1. When cutting radishes: do not cut with a knife, but cut from top to bottom, a little thicker, it tastes crispy and tough
2. Purpose of blanching: to reduce the intake of salt, but also to cut off the life, so that it is not easy to deteriorate during storage
3. The blanching time is not easy to long, so it can be picked up quickly
4. After marinating, it takes a week before eating

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