How to make pickles with white radish

How to make pickles with white radish? Please read the content prepared by the editor carefully below.

White radish pickles

How to make pickles with white radish

There are many ways to pickle radish, and the finished products are also different. The above is one kind. I don’t know what kind of pickles you have eaten, please briefly explain:

1. Is the radish fresh and crisp? Is it soft but still crisp? Is it soft and a little bit hard?

2. What color is the radish? The natural color of white radish is slightly transparent. It will turn pure white after being salted for 1-2 days, and will change color after more than 3 days. The color will also be different after being air-dried. 3. Is it dry and salty? Water and salty? Salty and sweet? Salty and spicy? Salty and sour? Only by knowing these basically can you determine what kind of pickles it is.

Two simple pickling methods

1. Salty and fresh taste. Wash and peel the radish, cut it into 1 cm cubes, add salt and peppercorns and mix well. Use 1-2 teaspoons of salt for 1 radish and 20-30 peppercorns. Put it in a shallow container. After the water is out, it will ensure that the radish is evenly sticky to the salt water, so it is easier to taste. Put it in the refrigerator for one night and you can eat it. It will reach the best taste in 24 hours. It is okay to eat it in the refrigerator for a week. If you eat it for a long time, use less salt. This recipe is suitable for all vegetables that are not sweet, can be eaten raw, and have a high water content, such as cabbage stalks, celery, etc. Note that the container must be sealed, otherwise the loss of water will affect the taste.

2. Hot and Sour Radish Strips Wash and peel the radish, cut it into little finger length sections, sprinkle salt on the surface, mix well, let it stand for 1 hour, then control the excess water, put it in a cool and ventilated place to dry for 1-2 hours, shake off the excess salt on the surface, put sugar, salt, white vinegar, white wine, and dried chili in a basin, mix well, and put it in the refrigerator for 2-3 hours. Mix it again. This one doesn’t have as much water as the one above, so it’s easy to have uneven flavor. You can eat it the next day. When eating, eat the one below first, and mix the one above with the one below. Marinate for another day. Because you need to add sugar and vinegar, the radish will dilute the taste if it produces too much water, so this marinating method requires a little water loss before marinating. The above two methods are the simplest methods. The advantage is that they take a short time and can be eaten in half a day to a day. The taste and flavor are not bad. As one of the most important pickle ingredients, there are too many ways to marinate radish. If you are interested, you can learn about it specifically, so I won’t talk about it here.