How to pickle radish

How many methods do you know about pickling radish pickles? Let me give you a detailed introduction below.

How to pickle 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.

Pickling method of radish pickles 2

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.

Warm reminder: It is rich in vitamins, and its vitamin A content is more than three times that of the same amount of broccoli; its calcium content is four times that of spinach, and it is a good appetizer.

Pickled radish is made by washing small, spicy radishes, rolling them in salt, putting them in a jar, adding seasonal pickled cucumbers and yuzu, adding sliced ​​garlic, ginger, chili slices and a lot of scallion shreds, and then filling it with prepared light salt water and sealing it. When eaten in winter, pears and yuzu are cut into shreds and added, and honey, pomegranates and pine nuts are added to the soup. Pickled radish, a specialty of Pyeongan Province, is made by putting salt water of appropriate concentration, radishes and a small amount of various seasonings in a jar and burying it underground to ferment. If eaten after fermentation, the organic acid, carbonic acid and salt flavors produced during fermentation together with the cool sweetness form a unique taste