How to make pickled radish. Making pickled radish
My parents-in-law plant this and that in the field to eat vegetables without pesticides So we're eating a lot of seasonal vegetables They planted cabbages and radishes. They told me to take them because I have a lot of radishes Two large radishes were made by a Dongchimi master (self-proclaimed lol) and I got them because the chopped peppers were from my parents' house. You know, Dongchimi is half done with fermented peppers.) With five small radishes, I made radish and salty radish for spring in the way my mother-in-law taught me
6 serving
Within 999 minutes
셔쪙의 꼼지락 레시피
Ingredients
  • Radish
    4~5ea
  • Salt
    3~4cup
  • Bottled water
    500ml
  • Salt
    1cup
  • Vinegar
    2TS
Cooking Steps
STEP 1/8
Cut the vegetables in small pieces at home
STEP 2/8
Roll it in salt and put a lot on it Put it in the container like this, stay two nights, and see you the day after tomorrow
STEP 3/8
Two days ago, pickled radish got water I'm going to pour more salt water so that it doesn't empty out any foreign substances
STEP 4/8
The standard for making salt water is 500ml of water and 1 cup of salt (paper cup) I used a total of 5.5L of salt water (11 cups of salt)
STEP 5/8
Pour the salt water until the radish is soaked and add chili pepper seeds
STEP 6/8
I added 2 spoons of vinegar to prevent bone loss
STEP 7/8
Pickled radish floats. Press it with a push-pull to soak the radish in salt water. If you keep it in a cool place, I bought a stainless steel push-pickle for the end pickle, cucumber, or radish If you don't have a container like this, press it with a heavy bowl to soak the radish in water
STEP 8/8
The remaining radish leaves were boiled clearly, squeezed out the water, and dried on a drying rack
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