How to make pickled radish

There are several ways to pickle radish. Here are a few of them.

Pickled Radish

Method 1 for pickling radish

1. 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.

2. Wash off the dust with warm water, squeeze out the water and shake it; add salt and a little white wine, mix well, then add 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 them directly when eating), a little sesame oil, mix well, and put it into an earthenware jar (must be filled and pressed by hand).

3. Seal the mouth of the jar tightly with plastic wrap (use several layers) and cotton thread, cover the jar with a lid, and place it in a cool place for about 10 days.

The real method is to use 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 mouth of the can is sealed and then turned upside down in a water tray (to prevent air from entering). Nowadays, few people use inverted cans, and the same is true for kimchi jars.

Cold shredded radish

The second dish of dinner is even simpler, which is cold shredded radish. You don't have to wait long to eat the refreshing cold dish. There are a lot of radishes in this season. Eating more radishes can replenish qi. This is what my Chinese medicine friend told me. Radishes can be eaten raw or cooked. It's a simple homely dish! Ingredients: radish. Condiments: coriander, garlic, salt, MSG, sugar, sesame oil, chili powder.

Method 2 for pickling radish

1 Wash the radish and cut into shreds.

2 Chop the coriander into very small pieces and mince the garlic for later use.

3 Add appropriate amount of salt to the shredded radish and marinate for a while until all the moisture in the shredded radish is marinated out.

4 Rinse the pickled shredded radish in clean water, drain and place on a plate.

5 Prepare salt, MSG, sugar, chili powder, minced garlic, coriander (you can also add some shredded carrots for garnish), put them into the marinated shredded radish and mix evenly, finally drizzle a little sesame oil into a plate, and sprinkle sesame seeds on top.

Ingredients for pickled radish: white radish, salt and sugar

practice:

1 Peel the white radish and add salt to dehydrate it

2 Dry the dehydrated radish in the sun or in the air

3 Add a little soy sauce, pure water (or cold boiled water) and sugar, and leave it for a few hours to absorb the flavor.

Features: Crisp, tender and clear

Radish kimchi recipe name: Radish kimchi

Wash and cut the radish into pieces, add a spoonful of salt and marinate for two hours.

After two hours, wash and drain.

Cook two tablespoons of glutinous rice flour and a large cup of water into a paste and let it cool. Then add chili powder, fish sauce, sugar, salt, minced garlic, minced ginger, chopped green onions and chopped celery to make the marinade.

Mix radish cubes with the prepared marinade.

Put it in a water-free and oil-free bottle.

Refrigerate and it is ready to eat within 3 days.

Korean Cube Spicy Radish Kimchi