Pickled Radish with Pickled Peppers
1.
Wash and peel fresh radishes purchased in supermarkets or vegetable farms.
2.
First slice the radishes and then shred them. Finally, cut diced radishes about 1 cm in length and put them in a pot for later use.
3.
Peel the ginger and cut into diced ginger slightly smaller than the diced radish and sprinkle on the diced radish.
4.
Buy a bottle of small Chaotian peppers at the supermarket. Be careful not to chopped peppers like that, but one by one.
5.
Pour a whole bottle of pickled pepper water of small Chaotian pepper on the diced radish, and then use kitchen scissors to cut the Chaotian pepper into sections. Note that because the Chaotian pepper contains pickled pepper water, do not chop it with a knife in order to save trouble. It will make the pickled pepper water run off and affect the subsequent pickling.
6.
The chopped pepper diced is also spread on the diced radish.
7.
Sprinkle an appropriate amount of table salt according to personal taste. The amount of table salt here can be controlled by yourself, and you can add it later if you feel that it is not enough.
8.
Sprinkle an appropriate amount of granulated sugar according to personal taste.
9.
Pour about 150ml of white rice vinegar at the end, paying attention to the white rice vinegar without color.
10.
Stir all the ingredients with chopsticks to marinate.
11.
Generally, you can eat it directly after marinating for about 15 minutes. If you make a lot of it at a time, you can wash and dry several glass bottles in advance, and put the pickled pickled radish into the bottle. Pay attention to each bottle. Fill in some marinated pickled pepper water
12.
Bottled diced radishes can be put in the refrigerator to be chilled. When you want to eat, use a spoon to scoop some out. The frozen diced radishes are more crispy!
