In autumn, food therapy should start with radishes --- Korean Spicy Radish

Name: In autumn, food therapy should start with radishes --- Korean Spicy Radish
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 500 g white radish; to taste Korean chili powder; 20ml white vinegar; 25 g Sugar; 5 g Salt; to taste fish sauce; to taste Garlic; to taste Scallion; to taste Ginger

Salted radish batons shed their excess water, then meet a vibrant coating of white vinegar, fish sauce, sugar and chili powder, chilling overnight for maximum punch.

10 minNewEasy Pickled & Preserved Mix Sour Spicy

Instructions

1
Wash and cut into strips.
2
Add salt and marinate for 30 minutes.
3
Peel the garlic and crush it.
4
Chop the scallions and ginger.
5
Chop the scallions, ginger, and garlic, then add white vinegar, chili powder, sugar, and fish sauce and mix well. It becomes a chili paste.
6
Squeeze out the water from the pickled radish strips, add chili paste and mix evenly, then put it in the refrigerator. Marinating for 1 day makes it taste better.

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Ingredients

Main Ingredients

white radish
500 g
fish sauce
to taste

Auxiliary Ingredients

Korean chili powder
to taste
Garlic
to taste
Scallion
to taste
Ginger
to taste

Seasonings

white vinegar
20ml
Sugar
25 g
Salt
5 g