How to pickle Hunan sour white radish

Once I went on a business trip to Hunan, and I was particularly impressed by the sour white radish I ate there. The sour and spicy taste was particularly tempting, and people would never forget it for a long time after eating it. Later when I went to Hunan again, I learned the method of pickling Hunan sour white radish from local friends. After I came back, I pickled some myself, and my whole family felt it was very good. Now I have written down the method of pickling Hunan sour white radish so that everyone has the opportunity to learn how to pickle Hunan sour white radish.

How to pickle Hunan sour white radish

Preparation of Hunan sour white radish

One large white radish, one carrot, ten to fifteen chili peppers, three to five slices of ginger, two teaspoons of salt, three tablespoons of sugar, five to six tablespoons of white vinegar, and an appropriate amount of water.

How to make Hunan sour white radish

1. Peel the prepared white radish and red radish, wash them together with the chili pepper and ginger, then slice the ginger and cut the radish into strips.

2. Put the radish cut into strips in a bowl, add the prepared salt and mix well with your hands, set aside to marinate for half an hour. Put clean water in a pot, add sugar and boil, after the sugar is completely dissolved, add the prepared white vinegar and boil again, then turn off the heat and let it cool.

3. When taking out the pickled radish strips, squeeze them hard with your hands to squeeze out the juice inside. This can remove the astringency of the radish. After processing the radish, put it in a container together with the chili peppers and ginger slices, add the prepared juice, then cover it with a lid and seal it. Place it indoors to allow it to ferment naturally. Put it in the refrigerator after two days and you can take it out and eat it after another day.