Vinegar Pickled Cherry Radish

Overview

A simple pickled cherry radish in vinegar tastes pretty good. It goes well with porridge. It has been added with lemon-soaked water and has a faint lemon aroma. Other vegetables have also been added to give it a richer taste. The crunchy vegetables are really good together. The acidity of the lemon makes the kimchi look more natural and fresh

Tags

• vegetarian dishes
• old man
• afternoon tea
• summer recipes
• fast food
• cabbage
• cherry radish
• colorful pepper
• cool boiled water
• gherkin
• lemon
• orange peel
• star anise
• white sugar
• white vinegar
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Wash the cherry radish, cucumber, colored pepper, and orange peel, place them in a ventilated place to dry, and soak the lemon slices in cold boiled water;

   

2. 2 Slice the above ingredients, cut the orange peel into shreds, and tear the cabbage into small pieces. Do not put the bay leaves, peppercorns, star anise, and soaked lemon slices in the bottom of the bottle, and pour a small amount of white vinegar;

   

3. 3 Put the cut vegetables into the bottle and press it, pour in white vinegar, sugar, salt, and then pour in the cold boiled water soaked in lemon slices until all the vegetables are covered;

   

4. 4 Cover and seal, refrigerate for 4 hours before serving, and can be stored for about 1 week.