Turnip Skin into Kimchi Sweet and Sour [radish Skin Kimchi]

Name: Turnip Skin into Kimchi Sweet and Sour [radish Skin Kimchi]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some radish; Some Soy sauce; Some Vinegar; Some Sugar; Some salt; Some Chicken Bouillon Powder

by Handsome chef

4.7 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

My dad is a radish-controller and especially likes to eat raw radishes. Every time a lot of radish skins are left, he uses them to marinate into side dishes and drink rice porridge. It is very refreshing. I recommend it to everyone as appetizing, which is basically the same as the method of bursting pickled peppers, but this Friends who don’t eat spicy food can try it."

Ingredients

Some Radish
Some Soy Sauce

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Some Vinegar
Some Sugar

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Some Salt

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Some Chicken Bouillon Powder

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Turnip Skin into Kimchi Sweet and Sour [radish Skin Kimchi]

1. Peel the radishes and cut them thicker

2. Cut the radish skins into strips for easy flavor

3. Spice Chart

4. According to the amount of marinade, the ratio of light soy vinegar and sugar is basically 1:1 to 1:1, and the sugar can be reduced.

5. Pour the juice into the fresh-keeping box

6. Shake well and marinate for 2 hours.

Tips:
Tip: The radish skin is thicker or it won’t be crispy

The amount of sugar can be adjusted according to personal taste. If you like to eat sweet and sour, you can compare vinegar to sugar. Basically, vinegar does not exceed sugar.

The amount of salt is adjusted according to the saltiness of the soy sauce