Simple and easy to make, refreshing side dishes, crispy and sweet meals, aiding digestion, pickled radish cocoons

During the Chinese New Year, there are big fish and meat, and I eat them one by one, and I will eat some simple and easy to digest these days. Pickled radish years ago, refreshing and also helps digestion. After the festival, you can clean up your stomach and intestines, you can give it a try.

Ingredients

Greenradishorwhiteradish 5 kg

Milletpepper 10

Salt appropriateamount

Lightsoysauce Appropriateamount

Whitewine Alittle

Cooking Instructions

Wash the radish, slice it, and cut it into connected strips for easy drying.

Add salt to the top of the cut radish, mix well and let it sit for 3-4 hours to marinate the water.

Both white radish and green radish can be used, the green radish is pickled to be crispier and sweeter, and the white radish will be softer.
The salted radishes become soft, hung on hangers and dried in a ventilated area on the balcony.
When drying radish, you can wash the millet pepper and dry the moisture on the surface.
Tear the dried radish into small strips.

When the sun is good, two or three days of sunbathing is fine.

I dry a little bit in the sun, wash the dust with boiling water before pickling, and the dried radish will soften a little.
Soak the dried radish in boiling water and wash off the dust.

Finely chop the millet pepper.

In a large basin, add light soy sauce and a little white wine to mix the dried radish.

No salt is added to this process.
Put the pickled dried radish in a glass jar and let it sit for a month and eat it slowly.

If it is a reusable glass bottle, after cleaning, boil it in boiling water for a few minutes to sterilize and sterilize before use.

After 5 catties of green radish are pickled, they can be filled with 3 glass bottles of 350ml.