How to pickle radish kimchi

Pickled radish is sour and delicious, rich in nutrients, and many people like to eat it. However, it is very troublesome to make authentic Sichuan pickles, and many people don’t know how to make it. In fact, if you want to eat delicious pickled radish, you need to go through the trouble. Today I will introduce to you a common household method of pickling radish kimchi, so that you can easily make delicious radish kimchi.

How to pickle radish kimchi

Ingredients for radish kimchi

To make radish kimchi at home, you need a red radish, a white radish, and appropriate amounts of rice vinegar, sugar, dried red pepper, salt and other seasonings.

Specific pickling method of radish kimchi

1. Wash the prepared radish with a cleanser, then remove the skin, blanch it in boiling water, cut it into slices with a knife and set aside, or you can cut it into other shapes you like.

2. Take a small amount of mineral water or cold water and put it in a container for pickling vegetables. Add appropriate amounts of rice vinegar, sugar and salt according to your taste. Also, wash the prepared red pepper, drain the water and put it into the water.

3. Put the cut radish slices in the prepared sauce. It is best to let the sauce cover all the radish slices. Then seal the container and store it in the refrigerator. You can take it out and eat it after two to three days.

4. The amount of pickled radish made by this method is not large, and it is sour and delicious. It can be stored for about ten days without deterioration. In addition, the juice for pickled radish can also be used repeatedly. However, when using it for the second time, it is best to heat it and boil it before use.