How to pickle radish

How to pickle radish? Let me give you a detailed introduction below.

Pickled Radish

Wash the radish and cut it into strips or shreds (I like to use the kind of heart-shaped radish cut into shreds and pickle it), then add salt, pickle it for a while, then drain the water inside and add other seasonings. If it is cut into strips, the pickling time will be slightly longer, maybe about an hour. I usually cut it into strips, and after ten minutes of pickling, some water will appear inside, and it's done.

Ingredients: lettuce (preferably with the skin already peeled), carrots, white radishes, peppers (the long, bright red ones), cabbage cores (the tender ones in the middle), ginger, garlic, and Sichuan peppercorns.

Method/Steps: Peel and wash a large radish. Add appropriate amount of salt. The radish I used was a little over 2 pounds, and I used nearly 1/8 cup of salt. The specific ratio of radish to salt is about 100:2 (weight ratio, not volume ratio).

Chop radish into small pieces and sprinkle with salt.

Mix the radish cubes and salt evenly, press a heavy object on top, and leave 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

After more than 2 hours, the radish pieces become soft and release water, which means they are pickled. Rinse them with clean water, leave them for another half an hour, and drain the water.

While draining, find a small pot, put half a cup of water, 2 spoons of flour, 2 spoons of pickled dried shrimps, stir and boil over medium heat until it becomes a paste, turn off the heat and let it cool. When boiling, remember to stir frequently, otherwise it will easily stick to the pot.

After the paste has cooled, add 6 cloves of garlic mashed into garlic paste, a thumb-sized piece of ginger chopped into small pieces, 4 tablespoons of chili powder, a handful of chopped green onions, a small handful of chopped leeks, and 2 tablespoons of sugar, and mix well.

Mix with diced carrots.

Bottle, cover tightly, and store in a "dark" place (I put it in a kitchen cabinet).