Light salt sauce radish

2024-05-30 02:59:53 466

As the saying goes, October carrots compete with ginseng, and it is also said that eating carrots in winter and ginger in summer does not require a doctor's prescription. White radish is a common vegetable with high nutritional and medicinal value. It is crispy and tender, appetizing and greasy, especially when served with a plate of light salt sauce radish. It's perfect!

Details of ingredients

White Radish1 piece
June Fresh 12g Light Salt Oyster Soy Sauce2 tablespoons
Horan Organic Brown Rice Vinegar1 tablespoon
White sugar3 tablespoons
salt1 tablespoon

Technique

difficultySimple
workmanshipMarinate
tastesalty and savory
timeThree hours

Steps to make Light salt sauce radish

1. Prepare a white radish and 2 tablespoons of fresh 12g light salt oyster soy sauce, 1 tablespoon of organic brown rice vinegar, 1 tablespoon of salt, and 3 tablespoons of white sugar.
2. Wash and cut the white radish into thin slices about 1 millimeter thick, peeled or not.
3. Put the white radish slices into a container, add 1 tablespoon of salt, stir well, and marinate for about an hour to remove the moisture from the radish.
4. Wash the radish slices that have been marinated for 1 hour with cold boiled water to remove salt, and squeeze out the moisture from the radish slices.
5. Pour the carrot slices back into the bowl, add 3 tablespoons of white sugar, 1 tablespoon of organic brown rice vinegar (if not available, other vinegar can be used instead), and 2 tablespoons of 12 grams of light salt oyster soy sauce (of course, other soy sauce can also be used).
6. Stir evenly, cover and marinate for about 4 hours (preferably overnight), and stir 1-2 times in the middle.
7. Crispy, refreshing, and tender, appetizing and relieving greasiness, perfect!