The recipe for radish kimchi

Ingredients

Carrots are quantified according to oneself

Ginger 1 small piece

Garlic 5.6, if you like, you can add more

1 handful of scallions

Moderate amount of salt

Moderate amount of sugar

Apples (can be left unused) in half

Pears (can be left unused) in half

An appropriate amount of shrimp sauce or shrimp skin

Moderate amount of chili noodles

Appropriate amount of fish sauce

Half a bowl of glutinous rice juice

The recipe for radish kimchi

1. Wash and cut the radish into small pieces

2. Marinate with salt and sugar for 2 hours. Add a little more salt and a spoonful of sugar

3. Pour out the water directly from the pickled radish (no need to clean it) and mix well with chili noodles. If you like spicy food, you can add more chili peppers

4. Apple, pear, ginger, garlic, and shrimp peels (I feel that shrimp peels are fresher and more fragrant than shrimp sauce). Beat them into sauce and cut them into sections with scallions. (Apples and pears don't need to be added, but I feel that adding them will give them a fresh and sweet fruity aroma, which is healthier than adding all sugar.)

5. Glutinous rice juice or glutinous rice Congee can be used, which is essential for later fermentation

6. Put all the above ingredients into the carrot chunks and mix well (if the taste is salty or slightly sweet, you can add sugar according to your preference)

7. Put it in a box and seal it for fermentation for 3 days before consumption (if you like a strong sour taste, you can leave it for a few more days). Store the fermented radish in the refrigerator

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