How to make pickled radish

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How to make pickled radish

This article will introduce some methods of making pickled radish. Radish and cabbage are vegetables that people often eat in winter, especially people in the north. They are necessary vegetables for the winter. Generally, we will make some pickles as a seasoning dish. Pickled radish is one of them. The following content gives a detailed introduction to the method of making pickled radish. If you are more concerned about the method of making pickled radish, you can learn about it in detail from the following content. This knowledge is of concern to everyone.

How to make pickled radish. In addition to the pickles, kimchi and pickled vegetables mentioned above, there are other ways to pickle vegetables, such as pickled mustard greens, pickled mustard greens and pickled mustard greens. Let's briefly talk about it: Pickled mustard greens, also known as pickled mustard greens or moldy mustard greens, are a traditional Chinese cooking ingredient. The stems and leaves of Chinese mustard or other mustard greens are pickled with salt and air-dried. One theory is that it is named because it is made in the rainy season in the south, and another theory is that it is moldy.

From the taste point of view, there are "sweet plum vegetables" and "salty plum vegetables". Commonly used in Shanghai cuisine, Zhejiang cuisine and Cantonese cuisine. Famous traditional plum vegetable producing areas include Shaoxing, Zhejiang Province, Huizhou, Guangdong Province, etc. Sauerkraut belongs to the pickled vegetable food of pickled vegetables, which is mainly popular in my country and East Asia. Sauerkraut is mostly made of leafy vegetables with good toughness as raw materials. Common pickles include Chinese cabbage, mustard greens, snow cabbage, cabbage, etc.; due to different raw materials, there are various varieties, and the taste of each variety is quite different. Sauerkraut is called "dried sauerkraut" after dehydration or drying. There are similar foods in Germany and the United States, called German sauerkraut. Because the preparation of sauerkraut and pickles is very similar, sauerkraut contains high nitrite. It should be thoroughly washed and soaked before eating, and it is not suitable for long-term and large-scale consumption. In areas where sauerkraut is the only dish throughout the winter and there is a shortage of water, the incidence of digestive tract cancer (also known as esophageal cancer) is high, which may be related to sauerkraut.

Mustard tuber

Zhacai is a common pickled vegetable that can be used as a seasoning in stir-fry dishes or eaten directly, especially for breakfast, with porridge or noodles. The raw material of Zhacai is stem mustard, which is the size of a boxer. When eaten, it is usually cut into shreds. The more famous Zhacai producing areas are Chongqing Fuling and Zhejiang Ningbo. Because the water in the vegetable needs to be squeezed out by squeezing during processing, it is called "Zhacai".

“Kimchi”

The production principle of Korean kimchi and Chinese kimchi is basically the same, that is, it is a fermented food with vegetables as the main raw materials and various fruits, seafood and meat as ingredients. However, the biggest difference between Korean kimchi and Chinese kimchi is that Korean kimchi uses "fish sauce", while Chinese kimchi does not! The use of fish sauce is indispensable in Korean kimchi, which is also the biggest difference between Chinese and Korean kimchi. In Korea, almost every family makes their own fish sauce. Chinese people do not eat this thing, but it is sold in large supermarkets, about 8-10 yuan a bottle, mostly Thai fish sauce.

The above is some relevant knowledge about the method of making pickled dried radish. This knowledge is of concern to everyone. You can learn about it in detail from the following content.