Tangy White Radish

Name: Tangy White Radish
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1 strip white radish; to taste Coriander; to taste Black vinegar; to taste Sesame oil

Thin-sliced white radish is salted and sugared for hours to draw out its harshness, then squeezed dry, ready to be dressed into a bright, puckery pickle.

0 minNewEasy Cold Dishes Mix Fragrant Spicy

Instructions

1
One white radish weighs two jin.
2
Peel, wash thoroughly, and cut into thin slices.
3
Put it into the basin.
4
A spoon of salt.
5
A spoonful of sugar.
6
Stir evenly and cover with plastic wrap. Let it marinate for two to three hours. It will release that bitter water. During the marinating process, I prefer to stir it a bit, so it will be more even.
7
Squeeze out the water from the marinated radish slices. You can also use cooled boiled water to clean it for a while.
8
Prepare the materials.
9
Cut well.
10
At this time, start adding the ingredients.
11
Half a tablespoon of light soy sauce.
12
1/3 of black vinegar. Those who like it sour can add more.
13
Pour in the sesame oil.
14
Mix evenly. If conditions allow, you can cover it with plastic wrap and refrigerate it for 1–2 hours; it will taste better and be crispier that way.
15
For people who prefer strong flavors, you can add a bit more sesame oil, aged vinegar, and those seasonings.