Self-pickled Radish

Name: Self-pickled Radish
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Turnip; Some salt; Some White wine; Some pepper

by August Xiaoshui

4.7 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

Last year, the harvest of white radishes grown in my own yard was good. I made some pickled radishes and dried radishes if I couldn’t finish eating them. The radishes should have been discarded, but I thought it was a pity. Served with porridge, the taste is very good, and it is both refreshing and refreshing!
The water radishes in the field have grown well this year. Today I have pulled some water radishes and dipped them in sauce. The radishes are yam-fried, and they have to be made into pickles. "

Ingredients

Some Turnip
Some Salt
Some White Wine
Some Pepper

Self-pickled Radish

1. This is the radish that has just been pulled from the ground, and I rinsed it a bit.

2. Pick and wash the radishes, dry and chop them for later use.

3. Sprinkle the salt evenly on the turnip.

4. Mix the salt and radish with your hands and marinate for half a day.

5. After marinating the radish yam with water, squeeze the water dry by hand.

6. Add a few tablespoons of salt, white wine, and pepper.

7. Mix the radish stalks with your hands and it can be bottled.

8. Wash the bottle with water in advance, control the moisture in the bottle, and put the pickled radish tassels in a bottle in a ventilated and cool place. You can grab it for consumption after half a month.