How to make pickled radish

The method of making pickled radish is actually very simple. Let me introduce you to several specific methods below.

Pickled Radish

Are you all very interested in these issues about pickling pickles? Pickles are vegetables preserved by pickling ingredients. Pickles can also be used as cooking ingredients. I believe many friends like to eat pickles very much. In the following time, we will take a deeper look at the issues of pickling methods of pickles. Let’s take a look at how to pickle sauerkraut.

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.

Ingredients

Chinese Cabbage

radish

How to make pickled radish

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.

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.

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.

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.

How to make spiced shredded radish pickles

Wash the green radish, shred it and dry it in the sun; soak the dried radish shreds in boiling water for 5 minutes, stir to remove the dust on the surface, and drain the water. Add salt, sugar, monosodium glutamate, five-spice powder, and cooked sesame seeds while they are still hot and mix well; after cooling, put them in a fresh-keeping bag and seal them in the refrigerator. After marinating for 3 days, you can eat them. Mix with sesame oil when eating, it is very delicious.

Precautions

The knife for cutting cabbage and the container for pickling cabbage must be free of oil stains to ensure that the cabbage will not deteriorate easily during the pickling process. During the pickling process, the jar for pickling cabbage should be sealed and airtight to prevent over-acidification.

The vegetables should be packed tightly, and the mouth of the jar should be sealed with plastic wrap or plastic bag after adding water. Once white matter appears on the water surface, it should be washed away with clean water in time, and it can be eaten in about 20 days.

Don't choose red stones for pressing sauerkraut. Bricks are usually used. White and gray are best.

Don't buy cabbage with burnt heart. Choose cabbage with green leaves and no rotten heart.

It should be placed in a cool place and the indoor temperature should not be too high, otherwise the vegetables will rot. It can be placed on the balcony. The suitable temperature is around zero degrees. It is better to choose a place between -5 degrees and +5 degrees.

?Kimchi must not be made with any oil from beginning to end

Can these questions about the methods of pickling pickles provide some good reference for friends? These pickles are also very delicious, you may as well try making them.