How to pickle white radish pickles

The method of pickling white radish is actually very simple, and I believe many of my friends know how to do it.

White radish pickles

Material

A 2 kg white radish, 80 g coarse salt, 20 g sugar. B 15 g garlic paste, 10 g ginger paste, 15-30 g shrimp oil, 60-75 g Korean chili powder, 20 g sugar, 45 g Wei Kou Lin, 10 g green garlic segments.

How to pickle white radish pickles

1. Pickled vegetables: Wash the white radish, cut it into 3 cm square pieces, add coarse salt and sugar, mix well and leave it for 1 hour, take it out, drain the water and wring it dry.

2. Pickling: Mix diced radish and ingredient B, put them in a sealed fresh-keeping box, and refrigerate for 1 day before eating.

Tips:

Features

The taste is sour, sweet, spicy and fragrant.

Remark

The radishes that are abundant in autumn are crisp and refreshing, making them the best for making kimchi. In addition, it is best to choose slender white radishes, and the skin should not be peeled too thick.

The invention relates to a method for making white radish pickles, which comprises cutting white radishes soaked in salt into pieces, dehydrating them in the sun, immersing them in suitable warm water, evenly mixing them with seasonings, and steaming them in a steamer for a certain period of time to make white radish pickles with bright red color, strong fragrance, delicate taste and rich nutrition. The invention is characterized by meticulous material selection and excellent production, and the product has quite rich nutritional value. Long-term consumption can achieve the effects of nourishing the kidney and deficiency, strengthening the spleen and stomach, ventilating and supplementing calcium, promoting the production of body fluids and quenching thirst, relieving cough and reducing phlegm, and clearing away heat and detoxifying, thus making a contribution to promoting my country's food culture. The market prospect of the products made by the invention is very broad, and therefore the invention has wide promotion and application value.

1. A method for making white radish pickles, characterized in that the selected white radishes are marinated with salt, cut into pieces and shredded, and then exposed to the sun. After being completely dehydrated, they are immersed in warm water at 3-15°C for 2-7 minutes, and then pepper, star anise, fennel seeds, meat buckle, grass buckle, white buckle, cinnamon and cloves are added, mixed well, and steamed in a steamer for 90-110 minutes; the steamer is a wooden steamer and a steamer cover woven with 3-6 layers of reed mats.