Hot and sour pickled pepper radish

Overview

This pickled side dish can be made sour and spicy according to personal taste, or the proportion of pickled peppers can be appropriately reduced to make it more sour, sweet and slightly spicy. The key depends on personal preference. Since it is not a pickled vegetable or kimchi recipe, it cannot be stored for a long time. It is recommended that you eat it as soon as possible after making it once, otherwise it will easily spoil.

Tags

• cold dishes
• common dishes
• pickled pepper
• sugar
• white radish
• white vinegar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Cut the radish into strips as thick as your little finger. Sprinkle with salt and mix well. Then add appropriate amount of sugar and mix well

2. 2 Add a little peppercorns to the pot and slowly roast over low heat until the aroma comes out.

3. 3 When fragrant, pour into the radish and mix well.

4. 4 Then add an appropriate amount of pickled peppers and pickled pepper water, according to your personal preference for spiciness. Mix well.

5. 5 I like to chop the pickled peppers so that the spiciness can be more fully released, and the pickled peppers can be eaten with them.

6. 6 Add an appropriate amount of white vinegar. The taste of white vinegar is more suitable for the taste of pickled peppers. Secondly, the color is beautiful. You can omit it if you don’t like the sour taste.

7. 7 After mixing evenly, it is best to use an airtight jar for easy storage.

8. 8 Just make a large jar at a time. Use clean chopsticks to pick it out when eating, so that the kimchi will not spoil.