How to pickle radish

How to pickle water radish? This question has always troubled everyone. Now let me explain it to you in detail.

How to pickle radish

Summer is here, the weather is getting hotter and hotter. Cooking in the kitchen every day is like taking a sauna. When the meal is ready, the appetite is gone, so the simpler the meal, the better. I often prepare a few side dishes. When it is hot and I don’t want to cook, I can have a bowl of white porridge or cold noodles. It is also a quick and comfortable meal~~~~

Pickled Cucumbers

Ingredients: 500g cucumber, 5g salt, 10g sugar, 5g shrimp paste with shrimp (if you don't have it, you can use ordinary shrimp paste or fish sauce), 5g chili powder, 2 shallots according to your taste, 5g minced ginger, 3 cloves of garlic

Method: 1. Wash the cucumber and cut it into sections, then cut it into small sections vertically.

2. Add salt and mix well and marinate for 20 minutes

3. Cut the shallot into inch pieces, mash the garlic, and chop the shrimps in the shrimp paste

4. Take out the pickled cucumbers and keep the juice.

5. Add shrimp paste, shallot, garlic, chili powder and sugar to the pickled cucumber juice and mix well.

6. After mixing, add it to the cucumber and mix well. Then put it in a fresh-keeping box and leave it at room temperature for 24 hours. After fermentation, it will have a light sour taste.

The seasoning inside has a fragrant aroma) and can be eaten, then put in the refrigerator

Pickled radish

Ingredients: 500g small water radish, 10g sugar, 5g salt, chili powder according to your taste, 5g fish sauce, 5g chopped green onion, 5g minced garlic and 5g minced ginger

Method: 1. Cut the radish into 1 cm thick round slices (if the radish is thick and large, you can cut it into strips)

2. Marinate with sugar and salt for 20 minutes, then take out the radish and put it in a fresh-keeping box, and keep the marinated juice for later use.

3. Pour the chili powder into the radish and mix well

4. Add onion, ginger and garlic and mix well

5. Pour in fish sauce and mix well

6. Pour the marinated juice into the pot and mix well

7. Cover the lid of the fresh-keeping box tightly and place it at room temperature for more than 24 hours. It can be eaten after the seasoning is removed, and then refrigerate it.