How to make pickled radish

How to make pickles with radish? I believe many friends still don’t know, so let me introduce it to you below.

Pickled vegetables

Not everyone's pickled vegetables are the most delicious. When pickling pickles, you must choose suitable vegetables and ingredients. Generally, we will choose some suitable vegetables that are only available in specific seasons. It is also best to use table salt to pickle pickles. It is best not to buy pickles outside.

Different types of pickles use different raw materials. Most of them are made from local ingredients. Some places use spicy knots (our hometown dialect, scientific name is "mustard"), some places use cabbage, some places use radish, and some places use other vegetables. The reason why pickles are so popular in China is that there were no refrigerators in ancient times, let alone off-season vegetables. It was impossible for people to eat green vegetables in winter, so people invented pickles, which is really a great invention.

I have never figured out when pickles originated. There is a character "菹" in ancient books. When I was young, I thought it was pickles. Later, when I read "Shuowen Jiezi", the note under the character 菹 said: "酢菜也", which is wrong. All Chinese characters with the character "酉" have something to do with wine. There are still pickles today. "茄子酢" in Kunming and "酢辣子" in Qiancheng, Hunan are sealed in jars to make wine, and they all have a wine aroma when eaten. This cannot be considered pickles. There is a character "齑(jī), which is indeed pickles. This is pickled after being chopped. The color of this thing is yellow, so it is called "黄齑". It is pickled properly. "The color is like a golden hairpin." I have a feeling that this is probably sour pickled mustard greens. "齑" does not seem to be a very ancient thing. This character seems to appear in large numbers in the notes of Song people and the operas of Yuan people. This is something that poor scholars and monks often eat. "Huangqi" has become a common phrase used to mock scholars and monks, and scholars and monks often use to mock themselves. I think the abundance of Chinese pickles and their exquisite production have something to do with Buddhism. Buddhists do not eat meat, and they may not be able to eat fresh vegetables all year round, so they have their eyes on pickles. The nunnery in my hometown is the best at pickling pickles. When nuns visit the homes of familiar donors to pay New Year's greetings, they always prepare several kinds of pickles. As for the origin of pickles, I will always pay attention to it when I read miscellaneous books, and I hope that knowledgeable and antiquarian people can teach me.

Not all pickled vegetables are the most delicious. Most of the pickles sold outside are made with industrial salt. It is recommended not to buy them to avoid poisoning.