How to make rock sugar pickled radish - Chinese cuisine

1
One 4I fermentation bottle.
2
Wash the radish, wash and dry the green and red peppers, peel two pieces of ginger, and a large head of garlic (two small heads).
3
Modify the auxiliary ingredients: ginger slices, garlic split in the middle, red peppers split in the middle, green peppers split in the middle (important).
4
Ingredients: Cut radish into thin slices (if you want to eat it earlier, the slices will be thinner).
5
Half of the ginger and garlic are used as the base, the radishes are arranged neatly, the green and red peppers are evenly inserted into the gaps, the other half of the ginger and garlic are on top, 50-100g of salt (according to taste), 500g of rock sugar (according to taste) Add appropriate amount).
6
Wait until the green chili peppers turn completely yellow, indicating that fermentation is complete. After fermentation is completed, soak for about 3 days and ready to eat

Tips

1. It can be exposed to direct sunlight for 1 to 2 days to help fermentation! If you see small bubbles in the bottle, avoid light! 2. When the green chili peppers turn completely yellow, fermentation is complete. 3. After fermentation is completed, soak it for about 3 days and then eat it (you can add a little chili oil, salt, sugar, and fine-tune according to personal taste). The general temperature is around 15~25℃. 4. Store at 0~5°C to keep fresh (to avoid excessive fermentation or rot). Note: After eating, add the radish and add the green chili pepper as well. The spicier the radish, the more delicious it will be. Do not bran the radish!