Pickled white radish
Salt-cured radish slices drink up a sweet-sour brine with ginger, garlic and chili oil, mellowing into a crunchy pickle that pairs well with rice and congee.
Instructions
- 1
Wash the white radish, peel it, and slice it.
- 2
Put it into a bowl, add an appropriate amount of salt, mix evenly and marinate for half an hour to draw out the moisture.
- 3
When pickling radish, peel the ginger and slice it, and slice the garlic.
- 4
Remove the excess water from the pickled radish, but do not rinse it. Place it in a lunch box, and pour in slices of ginger and garlic as well as chili oil.
- 5
Then add light soy sauce, sugar, and a bit more vinegar, mix well, then cover with a lid and marinate in the refrigerator overnight.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- white radish1 stick
Auxiliary Ingredients
- Ginger1 piece
- Garlic1/2 head
Seasonings
- light soy sauce10ml
- Salt5 spoon
- Vinegar30ml
- Chili oil2 spoon
- white sugar20g