White Radish Golden Kimchi
1.
Wash the white radish, remove the scars on the radish skin, do not peel it
2.
Cut into finger-thick radish strips; half a carrot is also cut into strips; a carrot is divided into two halves, one half is marinated, and the other half is used for sauce
3.
Sprinkle an appropriate amount of salt on the radish strips, stir evenly by hand, and marinate for one to two hours; adjust the amount of salt by yourself, taste while marinating, and put about 5 to 6 grams of salt for one white radish
4.
Pickle the radishes until the water comes out, pour out the water
5.
One Laiyang pear is peeled and left half, and the other half is used in the boiled white fungus soup; carrots, garlic, ginger, and pears are all diced
6.
Put the cut accessories into the mixing cup, and put the sugar from the rice scoop and the rice scoop in the picture,
7.
A spoonful of tahini
8.
Two rice scoops of Korean chili paste
9.
Use a hand-held stirrer to beat into a fine paste
10.
The white radish that has been water-controlled is placed in a fresh-keeping bag, and the sauce is poured in
11.
Knead a few times across the bag with your hands, and mix the sauce with the radish. Tighten the bag and put it in the refrigerator. You can eat it after a day
Tips:
The pickles you make yourself have no additives, so be sure to store them in the refrigerator.
