Pickled Radish in Soy Sauce
1.
raw material.
2.
Cut the radish into pieces.
3.
Place 2 chopsticks and a cutting knife on both sides of the radish.
4.
Sprinkle 5 grams of salt and marinate for 30 minutes.
5.
Drain the water from the marinating, add the remaining salt, and marinate for another 30 minutes.
6.
Pour out the water from the marinade again, add 10 grams of sugar, mix well and marinate for 30 minutes.
7.
Continue to pour out the marinated water. Squeeze the white radish firmly with your hands to squeeze out the water as much as possible.
8.
Pour soy sauce and old vinegar.
9.
Add sugar.
10.
Add a little chili powder.
11.
After mixing well, put it in a container, airtight and refrigerate for one night.
12.
Salty, sweet and crispy radish.
Tips:
The radish must not be peeled, so that it has a crisp texture. The white radish is repeatedly pickled with sugar and salt to get rid of the spiciness of the white radish. Because it was marinated with salt before and added with soy sauce, there is no need to add seasonings such as chicken essence and MSG.
