How to pickle radish

How many methods do you know about pickling radish pickles? Here are a few simple methods for you to learn.

Radish pickles

1. Soak green beans

2000 grams of fresh green beans, 120 grams of salt, 40 grams of garlic, 40 grams of dried chili peppers, 20 grams of white wine, and 40 grams of ginger.

Dissolve the salt with cold water, soak the peeled garlic cloves, dried chili peppers and ginger in the salt water for 1 month; remove the old tendons from the green beans, wash them and dry the surface moisture, pour the previously prepared kimchi water into the pot, add the beans, clamp the vegetables with bamboo strips, and press them with stones. Cover the pot and add enough water to the edge of the pot, and soak for 10 days.

2. Pickled sweet and sour garlic

5000g fresh garlic, 1000g salt, 1000g sugar, 1000g cold boiled water, 500g vinegar.

Cut off the fibrous roots of the garlic, leaving 2-3 cm long garlic stalks, peel off the dry skin, wash and put into the jar. Add 250 grams of salt for every 5000 grams of garlic, marinate for 1 day, invert the jar 3 times in the middle; then add water to remove the spicy taste, change the water once a day for 4 consecutive days. Then take out the garlic, drain the water, add salt (750 grams), sugar (1000 grams), and cold boiled water (1000 grams) for every 5000 grams of garlic, mix, and then marinate in the jar and put it in a cool place; it will be ready in about 15 days. Generally, add 10% vinegar to soak 5 days before eating, which is sweet and sour.

3. Strange-tasting shredded radish

4000 grams of radish, 4 grams of salt, 80 grams of pepper, 5 grams of fennel, and 300 grams of ginger and chili in total.

Wash and dry the radish, cut it into shreds, add salt, pepper, fennel, ginger, chili, etc. into boiling water and cook for 30 minutes, remove the impurities, cool it down and put it into a jar with the shredded radish, and seal it for 7 days; you can add a small amount of soy sauce or vinegar when eating. If you want to store it for a long time, you need to control the moisture and seal it.

4. Spiced Dried Radish

10,000 grams of white radish, 1,000 grams of coarse salt, and appropriate amounts of pepper and aniseed.

Remove the roots and tops of the radish, clean it, cut it in half, put it in a clean jar, add coarse salt and clean water, the water should cover the radish surface, pickle it for 1 month, and you will have pickled radish; cut the radish into thick strips and dry it in the sun; skim off the dirt and foam on the pickled radish marinade, gently pour it into a large pot (do not pour out the residue at the bottom of the jar), add pepper and star anise, boil until the marinade turns red, remove from the heat, and let it cool; put the radish back into the jar, pour in the marinade and stir evenly, and let it sit for 2 days until the dried radish becomes soft. If it is too dry, add marinade to moisten the dried radish. Turn the radish strips from time to time when drying to prevent them from being covered and affecting the taste.

5. Soy sauce peanuts

500 grams of fresh peanuts and 250 grams of high-quality soy sauce.

Select the peanuts, fry them in a pot, peel them and put them in a large glass bottle; boil the soy sauce in a pot, let it cool and pour it into the peanuts. The soy sauce should be immersed in the peanuts, then cover and soak for about 7 days before eating. This dish should not be stored for a long time, it is best to soak and eat frequently.

6. Pickled Spiced Peppers

10,000 grams of chili, 1,000 grams of salt, 100 grams of five-spice powder.

Wash the peppers, dry them half-dried, add seasonings and mix well, seal them in a jar and they can be eaten after 15 days.

7. How to make kimchi

First, wash the Chinese cabbage, white radish, and red radish (a small amount of red radish is enough, because the taste is not as good as the other two, and it is good for color matching. If you like to eat chili, you can also add clear chili) and cut them into strips or blocks (depending on personal preference). Soak the washed vegetables with salt for 5-8 hours, the main function is to let the cabbage release water. Then pour out all the water. --It is best to taste it at this time. If it is too salty, you can rinse the vegetables with water several times. If it is too light, you can add salt. Wash a small amount of ginger, garlic--slice, an apple--cut into small cubes. Put all into the vegetables, and then add a small amount of pepper, chili sauce, white vinegar, and white sugar. White vinegar and white sugar must be put in more. Every time I make it, I will pour half a bottle of white vinegar and a lot of white sugar, so that the taste can be good. After all the adjustments are made, put them in a box and store them in the refrigerator. They can be eaten after one or two days.

8. Sweet and Sour Cucumber

5000 grams of tender cucumbers, 250 grams of sugar, 250 grams of salt, and 20 grams of vinegar.

Wash the cucumber, cut it, remove the seeds, dry it until it is half dry, and then soak it in a solution made of sugar, vinegar and salt. Seal it for 15 days. Mix the cucumber and white radish strips and put them in the pot, then pour in the salt water. Seal the pot with water and store it for 5 days before eating.

9. Spicy Cabbage

[Ingredients] Ingredients: Chinese cabbage, 5000g; refined salt, 50g; white sugar, 500g; vinegar, 150g; sesame oil, 100g; dried chili, 100g; scallion 50g; ginger 50g;

【Preparation method】

Preparation method: Remove the old stalks and roots of the cabbage, wash it, cut it in half, and then cut it into 1.5 cm wide strips.

(2) Place the chopped cabbage in a bowl, sprinkle with salt and marinate for 2-3 hours. Squeeze out the water from the cabbage and place it in the bowl.

(3) Cut the dried chili peppers, scallions, and ginger into thin strips. Remove from heat and heat sesame oil. Add the chili peppers and fry until they are spicy. Add the scallions and ginger and stir-fry until they are fragrant. Pour in vinegar and sugar, let cool, pour the cooled juice on the cabbage, and marinate for 4-5 hours.

【Features】

Bright color, refreshing and delicious.

10. Pickled Assorted Vegetables

2800 grams of Chinese cabbage, garlic cloves, wild rice stems, garlic sprouts, bitter gourd, lentils, onions, moss, radish, radish, bamboo shoots, cucumbers, young ginger sprouts, and fresh red peppers, 100 grams of dried peppers, 120 grams of Sichuan peppercorns, 120 grams of old ginger, 150 grams of salt, 40 grams of white wine, and 80 grams of brown sugar.

Wash the kimchi jar and wipe it with a clean cloth. Pour 2 kg of cold boiled water into the jar, add salt, dried chili peppers, peppercorns, old ginger, brown sugar, white wine, etc. to make the soaking water; pick and wash all the vegetables to be pickled, dry them, and put them into the jar; cover the jar, add enough water to the edge of the jar, and check it frequently to ensure that there is no lack of water in the jar. Soak it for 7-10 days and it is ready to eat.

11. Braised Eight Treasure Vegetables

1000 grams of cucumber, 800 grams of lotus root and beans, 400 grams of red beans, 300 grams of peanuts, 200 grams of chestnut kernels, 100 grams of walnut kernels, 100 grams of almonds, (the above ingredients should be marinated in advance), 2000 grams of yellow sauce, 100 grams of sugar color, and 1000 grams of soy sauce.

Process all the above raw materials into shapes of equal size and mix them together. Soak them in water to remove some of the saltiness. Fish them out and dry them. Put them into a cloth bag and put them into a jar. Put yellow paste and sugar-colored soy sauce in the jar and stir once a day for 5-7 days. It is ready.

When marinating the main ingredients, do not add too much salt. The time should be longer, 5-8 days. The seasoning in the jar should cover the main ingredients. If it is not enough, add cold boiled water.

12. Pickled Cucumber

5000 grams of fresh cucumbers, 400 grams of coarse salt, and 700 grams of sweet noodle sauce.

Wash the cucumbers, drain the water, cut them into two strips (optional), add coarse salt, mix well and compact, and press the surface with a clean large stone. After pickling for 3-4 days, remove the cucumbers and drain the salt water;

Wash and dry the pickling jar, pour in the drained cucumbers and sweet noodle sauce, mix well, cover the jar and let the pickle sit for 10 days before eating.

13. Sauce lettuce

3000 grams of plump and tender lettuce, 50 grams of salt, and 150 grams of bean paste.

Peel the lettuce, wash it, put it in a clean small pot, pickle it with salt, and dry it in the sun.

Spread the bean paste on the lettuce and put it back into the small jar. After 3-4 days of preparation, it is ready to eat.

Spread the bean paste on the lettuce evenly to avoid inconsistent flavors. If you are making a large amount of sauce, you can pick out the bean paste residue, dry it, and store it in a jar so that it will not go bad for a long time. This dish is delicious and has a strong sauce flavor, comparable to Sichuan pickled mustard.

14. Sour Cabbage

5000 grams of cabbage, 100 grams of chili, 500 grams of salt, 250 grams of ginger, and 1000 grams of rice vinegar.

Remove the old leaves of the cabbage, wash it, cut it into strips, let it dry until half dry, put it in a jar, add seasoning and mix well, and marinate for about 2 days.

15. Sugar-coated onions

【Ingredients】Onion, 5000g; brown sugar, 300g; ginger, 150g; salt, 75g; pepper, a little; aniseed, a little;

【Preparation method】

(1) Remove the roots and outer skin of the onion, wash with clean water, drain, cut into dice, and place in a bowl for later use.

(2) Pour soy sauce, brown sugar, salt, pepper, and star anise into the pot, bring to a boil, and let cool;

(3) Take a clean jar, mix the onion and the diluted juice together, put it into the jar, seal the mouth, and it can be eaten in about 3-4 days.

【Features】

It is slightly red in color, crisp and sweet, and can stimulate appetite.

16. Assorted Pickles

250 grams each of cabbage, garlic sprouts, onions, bamboo shoots, cucumbers, fresh red peppers, radishes, lentils, young ginger, and garlic, 100 grams of dried peppers, 100 grams of Sichuan peppercorns, 100 grams of old ginger, 150 grams of salt, 40 grams of white wine, and 80 grams of brown sugar.

Disinfect and clean the kimchi jar, wipe it dry with a clean cloth. Pour 2 kg of cold boiled water into the jar, add salt, dried chili peppers, peppercorns, old ginger, brown sugar, and white wine to make kimchi water. Select and wash all the vegetables to be pickled, dry them, put them into the jar, cover it, add enough water to the edge of the jar, and check the edge of the jar frequently to make sure it is not lacking water. Soak for 7-10 days.

17. Pickled Jerusalem Artichokes

5000 grams of Jerusalem artichokes, 1000 grams of salt, 500 grams of chili pepper, 100 grams of five-spice powder, 80 grams of tangerine peel, 9 grams of Sichuan peppercorns, and 5 slices of ginger.

Prepare a kimchi jar, wash it inside and out, and wipe it dry with a dry cloth; peel the Jerusalem artichokes, wash them, slice them, and dry them until they are half-dried. Mix them with the above-mentioned seasonings, put them in the jar, seal it, and marinate it for 1 month.

18. Pickled spicy radish

5000 grams of white radish, 30 grams of chili powder, 800 grams of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams each of pepper and aniseed, appropriate amount of MSG, and 2000 grams of water.

First, clean the radish, and then process it into strips 3 cm long, 0.5 m wide and thick, and dry it in the sun until it is 80% dry for later use; heat sesame oil, add chili powder and fry until it turns slightly yellow, then pour it into the dried radish and mix it; put salt, sugar, pepper and star anise in a pot, add water and boil, add MSG, wait until it cools, pour it into a jar, mix it with the dried radish, turn it over once a day, and it will be ready in about 15 days, and it should be reddish yellow. It has a crisp texture and a sour and spicy taste.