Korean sushi radish yellow root

Fresh, crispy, sweet and sour appetizing Korean kimchi, roll it into sushi and rice balls, and take it with you! ————————————————————— any gastronomic questions can be micro-self, 18838096591, the food experts around you, with solid theoretical and practical skills, will answer your questions free of charge and without purpose. If you think this recipe is still helpful and has highlights, please help give a "follow", hand in a homework, and after uploading the work, stay for a second, comment "great", and keep this recipe above 8 points, so that more chefs can see it, thank you for your friendly support, give me the motivation to keep sharing! (Original recipe, please do not plagiarize)

Ingredients

Whiteradish 500 g

Salt1 15 g

Water 400 g

Sugar 100 g

Salt2 2 g

Gardenia 4

Ricevinegar 120 g

Cooking Instructions

1 white radish (500g peeled)
Peel and cut into strips, about the thickness of your little finger
Sprinkle with 15 grams of salt, knead well and marinate for 1 hour to kill the water
4 gardenias mashed
Add 400 grams of water, 100 grams of sugar, 2 grams of salt, and 4 crushed gardenias to the pot, bring to a boil, and then simmer for 15 minutes
After 15 minutes, add 120g of rice vinegar, bring to a boil again and turn off the heat
Remove the crushed gardenias and let cool
There is no need to rinse the radish after it has been sitting, and the water is squeezed out directly
Evenly stack into containers
Pour in the sweet and sour gardenia to cool
Cover with plastic wrap and refrigerate for 3 days before serving. Sushi, rice balls, cold noodles, or eaten as is, are all excellent