Homemade Radishes in Red Chili Oil

Name: Homemade Radishes in Red Chili Oil
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 piece White radish; 1 piece Carrot; a few pieces dried red chili; 10-20 pieces Sichuan pepper; a few pieces Star anise; a few slices Ginger; 6 tbsp Salt; to taste white vinegar; 4 tbsp white sugar

Two kinds of radish are salted until juicy, then plunged into a cooled spiced brine perfumed with star anise, ginger and dried chilies for a bright, tangy pickle.

0 minNewMedium Pickled & Preserved Pickle Sweet & Sour

Instructions

1
Wash the white radish and cut it into strips about 0.8 x 0.8 cm.
2
One carrot, washed and cut into strips in the same way.
3
Put the two kinds of radishes into a bowl, add three spoons of salt, and mix well. Marinate for half an hour to an hour.
4
Marinate directly until a lot of water appears in the bowl.
5
Put a large bowl of water in the soup pot and add Sichuan peppercorns.
6
Add dried chili peppers.
7
Add the star anise.
8
Add three spoons of salt.
9
Slice the ginger and add it in. Simmer over medium heat for half an hour.
10
Add four tablespoons of sugar to the simmered juice.
11
Add white vinegar, with a slightly larger amount of vinegar.
12
Pour out the liquid from the pickled radish strips, place them in a lidded storage container, and after the juice has cooled, pour it over them.
13
Cover it and put it in the refrigerator's cold storage. It will be ready in about three to four days. These are the radish strips I have pickled.
14
Plate it while eating, drizzle with chili oil, and the simple version of chili oil radish strips is ready.