How to pickle radish

How to pickle radish? This question has always been a headache for many friends. Let's learn it together.

How to pickle radish

The weight of the jar is 5.7KG, and a wooden frame is built outside to fix it, so that the packaging is safe. The weight after packaging is 9KG.

The water capacity is: 23 pounds of water, or 11.5L. Large capacity.

You can make salted duck eggs, pickles, and northern stewed pots.

Can also be used to store wine.

Let me teach you a few tips on how to make kimchi.

How to pickle radish

Ingredients: 10 jin of water, 250g~400g of salt, 250g of old ginger, 250g of garlic, 50g of rock sugar, 20g of white wine, 10g of dried chili peppers, 10g of Sichuan peppercorns, 10g of cinnamon, 5g of star anise, 5g of Sannai, 5g of bay leaves

500g carrot, 250g cabbage

Tools: A kimchi clay pot (must have a brim, filled with water to isolate the air)

A pair of chopsticks (these chopsticks cannot be touched by raw water, they are used for stirring and picking up food)

Preparation method:

The first step is to clean the jar

① First wash the new clay jar, then fill it with water and soak it for two days; change the water every day to allow the carbon monoxide and other toxins in the clay jar (produced during the firing process) to be fully dissolved.

② Then pour the boiled water (half a jar is appropriate) into the clay jar and close the lid; wait until the water cools down and then pour it out to achieve the effect of fully sterilizing and cleaning the clay jar.

Step 2: Prepare the marinade water

① Boil 10 pounds of water for 2 minutes, then pour it into a ceramic jar. After it has cooled down sufficiently, add all the prepared ingredients and stir them thoroughly.

② Close the lid and fill the brim with water to isolate the air.

③After the fifth day, a jar of excellent pickled and fermented water will come out.

Step 3: Add vegetables

① Wash the vegetables to be pickled and spread them out to dry the surface moisture.

② When serving the vegetables (neither your hands nor chopsticks should be exposed to raw water or oil), the principle is that the vegetables should not be exposed to the water after being placed in the dish.

③ Close the lid and put water in the brim to isolate the air; and check the brim frequently to see if it needs water.

Step 4: After one week of consumption, it can be consumed.

Note:

1. There must be water in the brim of the clay pot at all times to isolate the air and salt water from oxidation and deterioration, and to prevent bacteria from entering;

2. When opening the lid, you need to lift one side first and then open it completely to prevent the raw water in the brim from splashing into the jar;

3. When serving food, the surface moisture of the food must be dried, and hands and chopsticks must not be stained with raw water or oil;

4. The pickled vegetables should not be stored in the jar for more than 3 months, otherwise the brine will be damaged;

5. Vegetables that can be pickled include: carrots, white radish, radish, cowpea, cabbage, young ginger, red pepper, raw mustard head and other hard vegetables. Vegetables that cannot be pickled include: soft vegetables such as cucumbers (easy to damage the brine). Cowpeas need to be dried longer than other vegetables. After 7 days of maturity, they should be eaten as soon as possible within one month, otherwise the brine will be easily damaged. If you want the color of the kimchi to look good: you can pickle carrots first (7 days of maturity), and then pickle other vegetables;

6. According to personal taste, you should pay attention to adding salt, rock sugar and white wine in appropriate amounts regularly. Garlic should be replaced every six months, and other seasonings can be replaced once a year. In summer, the salinity in the jar should be higher to prevent it from turning white. If the salt water turns white (indicating that the bacteria in the salt water exceed the standard), you can add white wine to kill it (white wine can kill bacteria).

7. Put a pair of fixed chopsticks in the clay pot, so as to use them for picking up and putting down dishes, and to prevent raw water and oil from entering.