How to pickle radish, pickled radish method

How to pickle radish? Actually, it is very simple. Let me explain it to you in detail.

Pickled radish

China's pickled mustard tuber originated in Fuling and spread throughout the country after 1950.

Fuling's unique climate and soil are particularly suitable for growing cabbage. The Fuling pickled mustard tuber made with cabbage is fresh, tender and crispy, and is therefore very popular.

Fuling's unique climate and soil are particularly suitable for growing cabbage heads, and the pickled mustard tuber made from it is fresh, fragrant, tender and crispy, making it very popular. Wujiang is the leading brand of pickled mustard tuber in Fuling. It pioneered small-packaged pickled mustard tuber in 1984, and has been selling well across the country ever since.

The aroma opens your mouth and the spicy taste is delicious.

The chili oil is made from the finest Sichuan pepper that is dried, sun-dried, and boiled, and is mixed with the "Fuling Jade Head" that has been dehydrated using the ancient method. It has undergone three cleanings, three washes, three pickles, and three squeezes, and its spicy flavor penetrates layer by layer, making it very appetizing.

How to pickle radish

Three cleanings and three washes: one cleaning and one wash to bring out the original jade color of the vegetable core; two cleanings and two washes to remove the salt frost; three cleanings and three washes to bring out the topaz color of the mustard tuber.

Three pickles and three squeezes: One pickle and one squeeze, squeeze the dragon bone; pile the first pickled jade heads into a coiled dragon shape, and squeeze the vegetable core to make it very tough. Two pickles and two squeezes, squeeze the dragon marrow; squeeze the pickled mustard with bamboo utensils, add secret natural fragrance, and its flavor naturally penetrates into the bone marrow. Three pickles and three squeezes, squeeze the ambergris; squeeze the pickled mustard again to squeeze out the fresh, fragrant, tender, crisp, distinct and mouth-watering wonderful taste. It has a crispy and soft taste, sweet aftertaste, super fragrant and delicious. It is very delicious whether it is eaten with rice or wine, especially when eating porridge (porridge), taste a bite of the mustard pickled with the farmer's secret recipe, the taste, think of it, drool, we usually like to eat it as a snack, delicious and not fat, friends who like farm flavors must not miss it~!

Preparation method: Wash the kohlrabi, cut it into shreds, and dry it in the sun for a while. After the surface moisture evaporates, pickle it. Open it after a few days, take it out and cut it into sections. Then pour special sesame oil, various plant spice powders, cooking oil and other secret seasonings on it, mix well and seal it. Take it out when eating.