Appetizer before meals - Guangdong Pickles

Name: Appetizer before meals - Guangdong Pickles
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1/2 piece white radish; 1 piece Red radish; 1 piece Cucumber; 1/2 piece Lemon; 5 slice Ginger; 3 clove Garlic; 6 piece Small chili pepper; 4 slice Bay leaf; 100 g white sugar; 50 g white vinegar; to taste Salt; to taste Clear water

Crisp strips of radish, carrot, and cucumber are briefly salted, rinsed, and chilled in a gently spiced sweet-vinegar syrup, a refreshing Cantonese-style cold pickle.

0 minNewEasy Pickled & Preserved Pickle Sweet & Sour

Instructions

1
Prepare the necessary materials.
2
Add clean water to the pot, put in small chili peppers, bay leaves, sugar, and white vinegar, bring to a boil on an induction cooker, then simmer over medium heat for 5 minutes, turn off the heat and set aside.
3
Wash the white radish, peel it, and cut it into thick strips.
4
Add a little salt and mix evenly to marinate for a while.
5
Cut the carrots and cucumbers into thick strips and put them into the white radish.
6
Mix everything evenly and marinate for about 5 minutes.
7
Rinse it again with clean water.
8
Scoop up and drain
9
Slice the garlic and cut the ginger into thin strips, then add them to the radish.
10
Lemon slices.
11
Squeeze the juice out of the lemon with your hand.
12
Then mix it evenly again.
13
Pour the well-cooked kimchi soup into the radish when it has cooled to a non-hot temperature.
14
Set it aside and soak for 2 hours. (If you want it to be more flavorful, you can soak for an additional 2 hours)