How to pickle crispy radish

Have you learned how to pickle crispy radish? For those who haven't learned it yet, please read the following introduction.

Crispy Radish

Whether it is pickles or sauerkraut, they are successful experiences that ordinary people have figured out in their daily lives. Especially in the past when there were no so-called vegetable greenhouses, there was a shortage of vegetables in winter, so people would often start drying vegetables in the fall, or make various pickled vegetables to store for the winter, so that the winter table would be as colorful. This crystallization of wisdom has been passed down from generation to generation, and after the improvement and innovation of later generations, there are now a wide variety of "dishes to go with rice" - pickled vegetables. Although pickling takes a long time, the delicious food is worth the wait.

Compared to buying ready-made pickles at the market or supermarket, it is more affordable and safer to eat pickles made at home. Successfully pickled radish strips should be bright yellow in color and crisp in taste. How to achieve this characteristic? Today, Dou Ma will present Dou Grandma's secret recipe to everyone one by one.

How to pickle crispy radish

【Material】

White radish 4000g (weight after drying)

320g salt

Ginger

【practice】

1. Wash the white radish and cut it into strips, about 10cm long and 1cm wide, and spread it out on the balcony to dry;

2. The drying time depends on the weather conditions. If it is sunny, it is usually 2-3 days. If it is cloudy, it takes about a week.

3. Put the dried radish strips in a clean basin, sprinkle salt on them, and rub them back and forth with your hands. Make sure all the radish strips are coated with salt, then press them tightly with your hands and place them in a cool place for a day. The next day, rub the radish strips again with your hands, then mix the shredded ginger into the radish strips, put the radish strips into a clean and dried jar, and use bamboo strips to place them horizontally and vertically and press them tightly;

4. Press the cleaned pebbles onto the bamboo strips, then add cold boiled water until the water level covers the pebbles;

5. Cover the jar with the lid and pour a little water around the lid to make a water seal.

6. Place the jar in a cool place for 15 days and the pickled radish strips are ready. When you want to eat them, take out some of the radish strips, rinse them and set aside;

7. Add a little oil to the pan;

8. When the oil is hot, add chili pepper, star anise and Sichuan peppercorns and stir-fry until fragrant;

9. Pour the radish strips into the pot, stir-fry for a few times, then quickly remove from the pot and serve.