Simple method of pickled radish

Below I will briefly introduce to you the method of pickling radishes. I hope you like it.

Pickled radish

Pickled radish, written by Zhou, 09, 2, 21.

1. Wash and cut the radish into shreds or into 2×2×0.2 cm slices.

2. One pound of radish, add 50 grams of salt, leave it for a day, the water will come out, drain the water, and dry it in the sun for 2 days to make it wilt and shrink. (To reduce the workload, you can cancel the procedures of "2" and "3". After adding salt, a lot of water will come out in 2 hours, and then drain the water.)

3. Wash off the dust quickly with boiling water and drain the water.

4. Mix the radish with salt. For one pound of fresh radish, add 50 grams of salt and mix well (note that the 50 grams of salt here is the same as the 50 grams of salt above. However, when I pickled radish, I did not weigh the salt and radish. I estimated the amount of salt. It doesn't matter if a little more salt. Anyway, a lot of salt can be removed after cooking for 2 minutes.), then add 750 mg of Vc, which can reduce nitrite by 75%.

5. The mouth should be sealed. You can use plastic wrap and tie it tightly with a string to prevent air leakage. You can also use a bottle with a sealed lid, such as a coffee bottle; you can also use a pickle jar. Only glass or ceramic containers can be used. In summer, it is not easy to form a white film in the refrigerator.

6. It can be eaten after pickling for one month.

7. Several key points: amount of salt, sealing, drying in the sun, and eating after one month.

8. You can add salt, sugar, MSG, garlic, soy sauce (helps preserve food), vinegar (helps preserve food), ginger, chili pepper, green pepper, etc. to pickled radish.

9. Walnut kernels, sweet almonds, and peanut kernels can all be pickled using the above method.

10. How to remove the white film in the pickle jar

A white film is easily formed on the surface of the brine in the pickle jar. If it is not removed in time, the pickles will rot and deteriorate. For example, move the jar to a place with lower temperature, sprinkle some white wine in the jar, or add some washed and chopped onions and ginger, and then seal the jar for 3 to 5 days, the white film will disappear.

11. Generally, pickled vegetables can be eaten within 2 days at the shortest and a month at the longest.

12. Artificial detoxification: After pickling, you can boil the pickles for 2 minutes before eating, or wash them with boiling water, which can remove the remaining nitrite in the pickles to a certain extent. It is best to add some sesame oil to the boiled pickles, which not only makes them delicious, but also prevents them from rotting.