How to pickle Northeastern radish pickles

I believe that the pickling method of Northeastern radish pickles is very clear to some friends in Northeast China. Let’s learn it together below.

How to pickle Northeastern radish pickles

Method: Wash the radish, cut into strips, then marinate with salt for more than 24 hours, then take out and dry (air dry thoroughly, the inside must have moisture), dry in the sun for more than 12 hours, then mix the seasoning, what is the proportion, for example 40 pounds of radish: 10 pounds of salt: 4 pounds of vinegar: 4 taels of ground chili: 1 pound of garlic: 4 pounds of sugar (remember when using, the garlic should be made into a paste with a juicer, and the chili should also be ground), mix all the seasonings together, and make sure it is even.

Then use a spoon to evenly sprinkle this stuff on the radish, and then marinate it for a while before eating. (My family marinates these.) It is very delicious, really. The radish is covered with marinade on the outside and crispy on the inside. It is so delicious. Really, you can eat it. I still have a lot of it at home~!! In the Northeast, it can be stored for a long time, and there is no problem in the winter. Well, in the South, it depends on your climate and temperature.

1. Hot and sour dried radish

Main ingredients: Wash 5000 grams of fresh radish, cut into strips slightly thicker than chopsticks and about two inches long, and dry into 500 grams of dried radish.

Ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, appropriate amounts of thirteen spices and chili oil, and a little MSG.

Preparation method: Put water, vinegar, thirteen spices and salt into a pot and boil, add monosodium glutamate when the fire is turned off, let it cool and set aside; put the sun-dried radish and chili oil into the pickle container and mix evenly, then sprinkle sugar on it, and then pour the dried sauce into the container; stir it once or twice a day (preferably with a pair of fixed chopsticks), and it can be eaten in about 7 days. It tastes sweet and sour, slightly spicy, and has a bright color, bluish-white with a reddish tint, making it a good companion for breakfast and dinner.

2. Quick-made spicy pickled radish

Main ingredients: Wash 5000 grams of fresh radish, cut into pieces as thick as your little finger, and dry them into dried radish for later use.

Auxiliary ingredients: 100 grams of oil, 50 grams of chili powder, 25 grams of pepper powder, 50 grams of sesame seeds, 100 grams of sugar, 150 grams of salt, 250 grams of vinegar, 1 packet of stewing meat ingredients, a little ginger and MSG, and 2000 grams of water.

Preparation method: Wash the dried radish with warm water, drain the water and pour it into a basin, put pepper powder and sesame seeds on it for later use; put the wok on the fire, pour in oil, the fire should not be too high, add the pepper powder when the oil is 50% hot and stir, pour in water after it changes color slightly, add the stewed meat ingredients, boil over high heat, add sugar and salt after the flavor comes out, add appropriate amount of MSG when turning off the fire, then pour the soup on the washed dried radish while it is hot and stir evenly. It can be eaten the next day.