Homemade Pickles First Release
Radish and chilies are tucked into an oil-free jar and covered with salted, cooled rice-washing water, a homely brine that sours everything gently within a week.
Instructions
- 1
Wash the radishes and small chili peppers, and place them in a container without oil to air dry.
- 2
Cut the small chili peppers and garlic cloves.
- 3
Pour the last rinse water from the rice into the pot (forgot to take a photo), bring it to a boil, add salt, taste to see if it's salty enough, then turn off the heat and let it cool.
- 4
Cut the radish into pieces and put it together with sliced garlic and small chili peppers into a container without water or oil.
- 5
Pour in the cooked and cooled rice washing water, cover it, and it can be eaten in 5-7 days.
- 6
The fragrant, crispy, sour and spicy pickled radish is now ready.
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Ingredients
Main Ingredients
- white radish1 piece
- rice washing water200ml
Auxiliary Ingredients
- Xiaomi chili2 pieces
- Garlic clove2-3 cloves
Seasonings
- Saltto taste