Korean spicy radish
Overview
As the weather gets cooler, there are more and more radishes, and you can see their shadows everywhere on the dining table. Eating radish in winter and ginger in summer will keep you healthy all year round. Radishes are on the streets and are not sold in pharmacies. It can be seen that the nutritional value of radish has been widely recognized since ancient times, and the various nutrients it contains can enhance the body's immunity. However, don’t eat white radish and carrots together. Carrots contain vitamin C-degrading enzymes, and white radish is very rich in vitamin C. If eaten at the same time, the nutrients will be destroyed.
Tags
Ingredients
Steps
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Wash and dice the radish.
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Wash and dice the radish.
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Pour salt and sugar into radish, stir and marinate.
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Pour the salt and sugar into the radish, stir and marinate for two to three hours.
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Cut pears, apples, ginger, and garlic into cubes and put them into a food machine to make a paste. Stir in chili sauce powder and shrimp paste to make chili sauce.
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Drain the water from the pickled radish, add the chili sauce and leeks, stir evenly, and the spicy radish is ready to eat.
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It is best to ferment at room temperature for half a day, then put it in a sealed box and store it in the refrigerator, so you can eat it as you go.
