Pickled radish slices

Name: Pickled radish slices
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 800 g Radish; 2 piece solo garlic; 1 piece Dried chili; 3 tbsp Sugar; 1 1/2 tbsp dark soy sauce; 1 1/2 tbsp rice vinegar; 4 tbsp light soy sauce; 10 g Salt; to taste Pure water

Thin radish slices are salted, then sugar-cured twice, each round drawing out more moisture. A soy-and-vinegar bath finishes these candy-sharp morsels.

24 hrNewEasy Pickled & Preserved Pickle Savory

Instructions

1
Wash the purchased white radish clean
2
Cut the radish in half with the skin still on, and then slice it thinly.
3
Add 10 grams of salt and marinate for 30 minutes
4
Pour out the brine, I also rinsed it with purified water and then squeezed it dry.
5
Add 10 grams of sugar and continue marinating for 30 minutes, pour out the water, then add another 10 grams of sugar and marinate for 30 minutes
6
The main seasonings to prepare: light soy sauce, dark soy sauce, rice vinegar, or you can use white vinegar, and also sugar.
7
Add a small amount of purified water to the pot, then add sliced garlic, dried chili, light soy sauce, and dark soy sauce.
8
Add sugar and stir evenly, bring to a boil and turn off the heat
9
After cooling slightly, add rice vinegar to make the pickling liquid.
10
After being salted and sugared, use a kitchen paper towel to absorb the moisture on the surface of the radish slices.
11
After the juice has completely cooled, add the radish slices that have been drained of water and refrigerate overnight.
12
Pickled radish slices are done