How to make pickled radish

Pickled white radish is the most common dish in the countryside. Here is a recipe for pickled radish with a very rustic flavor.

Pickled radish:

1) Peel and clean a large radish. Add salt to taste. The radish I used weighed more than 2 pounds, so I used nearly 1/8 cup of salt. The specific ratio of radish to salt is about 100:2 (weight ratio, not volume ratio). 2) Cut the radish into small pieces and sprinkle with salt. 3) Mix the radish pieces and salt evenly, press a heavy object on top, and leave it for more than 2 hours, stirring once in the middle, so that it can be pickled more evenly. This picture is a bit unclear, I put a smaller pot lid on the radish, and then pressed it with a large bowl filled with water. 4) After more than 2 hours, the radish pieces become soft and water comes out, which means they are pickled. Rinse with clean water, leave it for another half an hour, and drain the water. 5) While draining, find a small pot, put in half a cup of water, 2 spoons of flour, and 2 spoons of pickled dried shrimps, stir while boiling over medium heat, and finally it will become a paste. Turn off the heat and let it cool. When cooking, remember to stir frequently, otherwise it will easily get stuck in the pot. 6) After the paste has cooled, add 6 garlic cloves, a thumb-sized piece of ginger, 4 tablespoons of chili powder, a handful of chopped shallots, a small handful of chopped chives, and 2 tablespoons of sugar, and mix well. 7) Mix with the diced radish. 8) Bottle it, cover it tightly, and place it in a "dark" place (I put it in the kitchen cabinet). It can be eaten after 2 or 3 days.

Note:

1) Regarding salt, if you don't have coarse salt, ordinary salt will do:) 2) Regarding pickled dried shrimp (as shown in the picture), you can buy it in Korean stores. If you can't buy it, you don't have to use it. I didn't use this thing when making kimchi before, and it was delicious. When Koreans make kimchi, they seem to often put a kind of "anchovy sauce", but I didn't use it. These things are all helpful for fermentation, making the kimchi taste "thicker", right? I don't really understand, hehe 3) It looks a bit troublesome, but it's actually not that bad. It just takes a little time to pickle the radish, but anyway, after pickling, you don't have to take care of it, and you don't have to keep an eye on it. Ingredients, lettuce (preferably the one that has been peeled), carrots, white radish, peppers (thin and bright red), cabbage cores (must be the tender cores in the middle), ginger, garlic, and peppers. In fact, pickling pickles is very simple. Of course, this is not the method my mother uses at home, but I learned it from my aunt. First boil water, and after the water boils, pour the boiling water into the porcelain jar where you want to pickle the pickles. Then put the salt in. It should not be too little, but not too much. After putting it in, stir it with chopsticks to speed up the dissolution of the salt. Then put the peppercorns. Finally, put the porcelain pot on the balcony to let the water cool naturally (the water must be completely cool). Then, wash the ingredients and cut them into sections while the water is cool (this is the overall planning method I learned in junior high school, and I use it now). Cut the peeled and cleaned lettuce into sections of about 2cm, and then cut each section into 6 to 9 strips, depending on the thickness of the sections. Then put it in a basket and let it air dry naturally. The cutting method of carrots and white radishes is the same as that of lettuce. The peppers should also be cut into sections, but they should be shorter. The cabbage core does not need to be cut, just wash it and let it air dry. The ginger should be cut into large pieces, because many people do not eat ginger, and the main purpose of putting ginger is to bring out the flavor, so large pieces of ginger are easy to recognize and will not be eaten by mistake. The garlic should be peeled into cloves, and it does not need to be cut. The pickled things must be dried without water droplets. Because this will cause rot. Of course, we only pickled a little bit, and we ate it all before it rotted. After the raw materials were dried, pour them all into the cooled salt water and seal it. They can be eaten after three or four days. But if you eat it at this time, only the lettuce is the most delicious, salty, crispy, and has a slightly fermented sour taste, just like the sour taste of Korean kimchi at the beginning. The salt from the radish has not yet soaked into it. After another three or four days, about a week, it can all be eaten. At this time, you will see that the garlic has turned green, which is because the color of the lettuce has been absorbed by the garlic. It's okay, you can eat it boldly.

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