Rock Sugar Kimchi Radish
by Dead Ghost²
Favorite
Difficulty
Easy
Time
20m
Serving
2
Sour and crispy"
1. One 4I fermentation bottle.
2. Wash the radish, wash and dry the green and red peppers, peel off two pieces of ginger, and one large head of garlic (two small ones).
3. The auxiliary materials are changed to the knife: ginger slice, garlic, red pepper, green pepper (important).
4. Ingredients: radish changed to knife (I want to eat thinner slices early).
5. Half of the ginger and garlic base, the radishes are placed neatly, the green and red peppers are evenly inserted into the gap, and the other half of the ginger garlic is topped, salt 50-100g (according to taste), 500g rock sugar (additional amount according to taste).
6. When the green pepper is completely yellowed, the fermentation is completed. After fermentation, soak for about 3 days, ready to eat
Tips:1. Direct sunlight for 1-2 days to help fermentation! See small bubbles in the bottle, avoid light! 2. When the green chili is completely yellowed, the fermentation is completed. 3. After fermentation, soak for about 3 days, ready to eat (you can add chili oil, salt, sugar, and fine-tune according to personal taste). Generally, the temperature is about 15-25℃. 4. Put it at 0～5℃ (to avoid over-fermentation or rot). Note: After eating, add radish and green pepper to observe. The heavier the spiciness of radish, the better it tastes. Do not chaff the radish!
