Pickled Radish


Pickled Radish

Flavor characteristics: This is a quick-pickled vegetable (pickled pepper radish), with a short pickling time (usually a few hours to a day before eating). It has a sour, spicy, and crunchy taste, with the numbing aroma of Sichuan peppercorns. It is refreshing and appetizing, and can also be eaten as a snack.

Ingredients

Steps

  1. The key to making this kimchi is the combination of ingredients (peeled white radish, carrot, lettuce, and several other ingredients combined together make it not only look good but also taste better).
    The key to making this kimchi is the combination of ingredients (peeled white radish, carrot, lettuce, and several other ingredients combined together make it not only look good but also taste better).
  2. First, cut it into roughly equal length sections, then cut it into thick slices, and finally cut it into thick strips.
    First, cut it into roughly equal length sections, then cut it into thick slices, and finally cut it into thick strips. First, cut it into roughly equal length sections, then cut it into thick slices, and finally cut it into thick strips.
  3. After cutting, put it into a large bowl and marinate it. Add a little salt, more than twice the amount used for stir-frying, and some white sugar. The salt can quickly draw out the moisture from the radish, and the white sugar can make the radish crisper and more refreshing. Wear thin gloves and marinate it for 30 minutes.
    After cutting, put it into a large bowl and marinate it. Add a little salt, more than twice the amount used for stir-frying, and some white sugar. The salt can quickly draw out the moisture from the radish, and the white sugar can make the radish crisper and more refreshing. Wear thin gloves and marinate it for 30 minutes.
  4. Time's up, look how much moisture has been released from the radish! At this point, absolutely do not wash it with water, otherwise the radish won't last long.
    Time's up, look how much moisture has been released from the radish! At this point, absolutely do not wash it with water, otherwise the radish won't last long.
  5. Simply squeeze out the excess water and put it in a glass jar. This way, it won't spoil until the New Year. Next, add the prepared ginger and garlic slices.
    Simply squeeze out the excess water and put it in a glass jar. This way, it won't spoil until the New Year. Next, add the prepared ginger and garlic slices. Simply squeeze out the excess water and put it in a glass jar. This way, it won't spoil until the New Year. Next, add the prepared ginger and garlic slices.
  6. Add some small red chilies, pickled pepper water, dried Sichuan peppercorns, rock sugar, white vinegar, and white wine. Then pour in pre-boiled cold water, making sure the water level doesn't cover the ingredients.
    Add some small red chilies, pickled pepper water, dried Sichuan peppercorns, rock sugar, white vinegar, and white wine. Then pour in pre-boiled cold water, making sure the water level doesn't cover the ingredients.
  7. Seal it with a lid and store it for three to four hours. This will allow the flavors to infuse. From now on, if you want to eat kimchi, you won't need to buy it anymore. You can make it at home and it will last a long time. The texture is crisp, tangy, and incredibly delicious.
    Seal it with a lid and store it for three to four hours. This will allow the flavors to infuse. From now on, if you want to eat kimchi, you won't need to buy it anymore. You can make it at home and it will last a long time. The texture is crisp, tangy, and incredibly delicious.
  8. Several hours have passed, and the flavors have infused in the marinade. It's crisp and refreshing, perfect as a snack.
    Several hours have passed, and the flavors have infused in the marinade. It's crisp and refreshing, perfect as a snack.
Languages
Eingelegter Rettich - Deutsch (German) version
Pickled Radish - English version
Rábano encurtido - Española (Spanish) version
Radis marinés - Français (French) version
Acar Lobak - Bahasa Indonesia (Indonesian) version
Ravanelli sottaceto - Italiana (Italian) version
大根の漬物 - 日本語 (Japanese) version
무절임 - 한국인 (Korean) version
หัวไชเท้าดอง - แบบไทย (Thai) version
泡椒蘿蔔 - 香港繁體中文 (Traditional Chinese - Hong Kong) version