How to make pickled radish

How much do you know about the pickling method of water radish pickles? Let me explain it to you in detail.

Pickled radish

Method 1 for pickling water radish

Wash the radish, cut it into slices as thick as chopsticks, and then cut it into continuous strips as thick as chopsticks, hang it on cotton thread, and dry it in a ventilated place for 4-5 days; wash off the dust with warm water, squeeze out the water, and shake it out; add salt and a little white wine, mix well, then mix with chili powder, pepper powder (if you are afraid of the numbing taste, use a small amount of peppercorns instead), sesame seeds (you can also sprinkle it directly when eating), a little sesame oil, and put it into an earthenware jar (it must be filled and pressed by hand); seal the jar mouth with plastic wrap (use several layers) and cotton thread, cover the jar lid; put it in a cool place for about 10 days.

No soy sauce is used to make dried radish, and the real method requires using an inverted can: after the can is filled and compacted, a bamboo stick is inserted into the mouth of the can (to prevent the vegetables from loosening when it is inverted), and the can mouth is sealed and then inverted in a water tray (to prevent air from entering). Nowadays, few people use inverted cans, and the same is true for kimchi jars.

You can use any kind of radish to make dried radish, but the ones with red skin and white core are the most fragrant.

Pickling method of water radish

1. Hot and sour dried radish

Main ingredients: Wash 5000 grams of fresh radish, cut into strips slightly thicker than chopsticks and about two inches long, and dry into 500 grams of dried radish.

Ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, appropriate amounts of thirteen spices and chili oil, and a little MSG.

Preparation method: Put water, vinegar, thirteen spices and salt into a pot and boil, add monosodium glutamate when the fire is turned off, let it cool and set aside; put the sun-dried radish and chili oil into the pickle container and mix evenly, then sprinkle sugar on it, and then pour the dried sauce into the container; stir it once or twice a day (preferably with a pair of fixed chopsticks), and it can be eaten in about 7 days. It tastes sweet and sour, slightly spicy, and has a bright color, bluish-white with a reddish tint, making it a good companion for breakfast and dinner.

2. Quick-made spicy pickled radish

Main ingredients: Wash 5000 grams of fresh radish, cut into pieces as thick as your little finger, and dry them into dried radish for later use.

Auxiliary ingredients: 100 grams of oil, 50 grams of chili powder, 25 grams of pepper powder, 50 grams of sesame seeds, 100 grams of sugar, 150 grams of salt, 250 grams of vinegar, 1 packet of stewing meat ingredients, a little ginger and MSG, and 2000 grams of water.

Preparation method: Wash the dried radish with warm water, drain the water and pour it into a basin, put pepper powder and sesame seeds on it for later use; put the wok on the fire, pour in oil, the fire should not be too high, add the pepper powder when the oil is 50% hot and stir, pour in water after it changes color slightly, add the stewed meat ingredients, boil over high heat, add sugar and salt after the flavor comes out, add appropriate amount of MSG when turning off the fire, then pour the soup on the washed dried radish while it is hot and stir evenly. It can be eaten the next day.