Pickled Platycodon Root

Pickled Platycodon Root

　　Pickled Platycodon Root

　　Main ingredient: 600g platycodon root

　　Ingredients: 35g sesame seeds

　　Seasonings: 20g salt, 25g soy sauce, 5g chili powder, 15g white sugar, 35g vinegar, 25g green onions, 20g ginger, 20g garlic (white skin), 10g sesame oil, 2g MSG

　　Features of pickled platycodon root: salty, spicy, sour, and sweet, with a special flavor.

　　1.

　　Wash fresh platycodon root, and peel it while still fresh (it’s harder to peel when dried), then tear it into several pieces and air-dry;

　　2.

　　Soak the dried platycodon root in cold water for 12 hours, then take it out after it has softened;

　　3.

　　Pound the platycodon root into shredded strands using a wooden stick, then soak it again in cold water for 12 hours to remove the off-flavor, and drain the water;

　　4.

　　Place the shredded platycodon root in a bowl, add salt, soy sauce, white sugar, vinegar, chopped green onions and ginger, sesame oil, MSG, and chili powder, then mix well;

　　5.

　　Cover tightly and let it ferment in a cool place until fully pickled.