How to pickle radish

How to pickle radish is a big problem for rural friends. Please see the content prepared by the editor below.

Pickled 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 need for soy sauce when making dried radish

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.

Now I will tell you the experience of making these two kinds of things:

1. How to make pickled radish

2. How to make spicy pickled vegetable shreds

3. The amount of raw materials to be used can be determined based on your consumption.