How to pickle white radish

The pickling method of white radish can be divided into the following steps. Please see the detailed introduction below.

White radish

White radish, salt, sugar, soy sauce

How to pickle white radish

1. Cut the white radish into thin slices

2. Place the white radish slices in a large bowl

3. Sprinkle a little salt

4. Add another layer of white radish slices and sprinkle with salt. Repeat several times. Leave for 15 minutes.

5. After 15 minutes, pour out the water in the bowl

6. Add a tablespoon of sugar

7. Mix the sugar and white radish slices evenly. Let stand for 15 minutes.

8. After 15 minutes, squeeze out the water in the large bowl with your hands

9. Pour in two tablespoons of soy sauce

10. Pour a spoonful of white vinegar

11. Pour boiled water in until it covers the white radish slices

12. Cover with plastic wrap and refrigerate for 2 days.

The well-known radish is commonly known as "cai tou", and its homophonic meaning is "good luck". In addition to being edible, radish is also regarded as a lucky charm by the people, and it is indispensable for various festive occasions. It is native to mainland China in Asia. It was introduced to Taiwan by our ancestors from mainland China in the early days. Because it is easy to grow and has a wide range of uses, it has become a common popular food ingredient.

The whole radish plant is edible, and the roots can be eaten raw or cooked. The radish stems and leaves can be used to make a variety of pickles or dishes depending on personal usage. In addition, even the seeds can be cultivated into the "baby radish" leafy vegetable that is common in Japanese cuisine. It is truly an all-round ingredient.

There are many varieties of radishes in Taiwan, and the production seasons are summer, autumn, and winter. However, the production is in peak season in winter and low season in summer. Radishes are mainly grown on hillsides or in high and cold areas. Large radishes can reach more than 10 kilograms, while small cherry radishes may only weigh more than 10 grams. The main edible root shapes include long cylindrical, slender, oval, wine bottle, and spherical. The skin colors include white, red, purple, green, and black.

According to Chinese medicine, white radish roots are cool and sweet, and can improve restlessness, promote digestion, relieve phlegm and cough, detoxify, lower blood pressure, prevent arteriosclerosis, and eliminate fat accumulation. White radish is rich in vitamin C, which is twice that of lemon juice, and calcium, which is more than twice that of spinach. It is also rich in beta-carotene. However, because white radish is a cold food, people with weak constitutions and spleen and stomach should not eat too much. However, when cooking, if you can add more onions, ginger, garlic and other ingredients to remove the cold, people with yang deficiency and cold stagnation can also enjoy it.

1. Enhance the body's immune function:

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2. Helps digestion:

The mustard oil in radish can promote gastrointestinal motility, increase appetite and help digestion;

3. Helps the absorption of nutrients:

The amylase in radish can break down starch and fat in food so that they can be fully absorbed;

4. Anti-cancer:

Radish contains lignin, which can increase the activity of macrophages and phagocytize cancer cells. In addition, the various enzymes contained in radish can decompose carcinogenic nitrosamines and have an anti-cancer effect.