How to pickle water radish pickles

How many methods do you know about pickling water radish pickles? Here are a few simple introductions for you, I hope you like them.

How to pickle water radish pickles

Pickled vegetables: also known as pickled vegetables, are vegetables preserved and seasoned with salt. They can be used directly as a side dish or as a cooking ingredient (such as stir-fried pork with mustard greens, pickled mustard greens in dandan noodles, etc.). They are quite common in coastal areas with more brine, and are used as the main ingredient or condiment for cold dishes. Here are some pickling methods for pickled vegetables. The content includes pickled cabbage and pickled radish.

1. How to make pickled cabbage

It is best to use bluestone as the pressure stone for pickling sauerkraut, and do not choose red stone. Remove the outer stalks, rotten leaves, and roots of the dried cabbage, leaving only the heart. Wash the cabbage, put it in the jar, and sprinkle a layer of cabbage with coarse salt (or table salt) until the jar is full. Generally, 100 kilograms of cabbage use 1 kilogram of salt. Pour in cold water, and the water should cover the cabbage. After the cabbage is put into the jar, spread some cabbage stalks (or plastic cloth) on the top, and then choose a stone of moderate weight to press on it. It can be eaten after one month.

2. How to make pickled cabbage

Remove the roots, stems and extra leaves of the cabbage and dry them for three days. Disinfect and clean the large jar with boiling water. Put the cabbage in a large pot and rinse it with boiling water. Take it out as soon as the leaves turn slightly green, drain the water, and after it cools down, place it in the jar with the roots facing outwards, in circles to the mouth of the jar. Put a large stone on the jar and pour in cold water, making sure it is full. The water level will drop a little on the second day, so fill it up again. Add water for several days in a row, making sure the cabbage does not appear above the water. If it does, it will rot.

3. How to make Korean spicy cabbage

Take a cabbage, peel off the outer layer, wash it, apply salt evenly inside and outside, and marinate for half a day. After marinating for half a day, squeeze out the water. Prepare: ginger, garlic, apples, and pears. Mash them, 1/3 or half. The amount of chili powder, salt, MSG, sugar, and fish sauce is the same as adding soy sauce. Add an appropriate amount of cold boiled water, and mix the chili powder, salt, and MSG. Start pickling! Starting from the innermost layer, spread the prepared chili paste on the cabbage, inside and outside. Spread it all over the cabbage. Take a container with a lid, make sure it is clean and there is no oil. If it is uncovered, you can also seal it with plastic wrap.

4. How to make spicy dried radish

Wash the radish, cut it into slices as thick as chopsticks, and then cut it into continuous strips as thick as chopsticks, hang it on cotton thread, and dry it in a ventilated place for 4-5 days. Wash away the dust with warm water, squeeze out the water, and shake it loose; add salt and a little white wine, mix well, and then mix with chili powder, pepper powder (if you are afraid of the numbing taste, use a small amount of peppercorns instead), sesame seeds (you can also sprinkle it directly when eating), a little sesame oil, and put it into an earthenware jar (it must be filled and compacted by hand). Seal the jar mouth with plastic wrap (use several layers) and cotton thread, cover the jar lid, and place it in a cool place for about 10 days.