How to pickle Hangzhou pickled radish

Hangzhou pickled radish has a refreshing taste, is appetizing and helps digestion, and can remove greasiness. People usually like to eat it and want to pickle some themselves, but people don’t know much about the pickling method of Hangzhou pickled radish. Today I will write it down and tell you in detail so that you can easily pickle delicious Hangzhou pickled radish.

How to pickle Hangzhou pickled radish

Ingredients for pickled Hangzhou radish

When pickling Hangzhou pickled radish, you need to prepare a fresh white radish, appropriate amounts of salt, sugar, light soy sauce and white vinegar, and also a small amount of water.

How to make pickled Hangzhou radish

1. Wash the prepared white radish with clean water. Do not peel it and cut it into slices directly after removing the moisture. Peeling will affect the taste of the white radish and make the pickled radish less crispy and tender.

2. Add appropriate amount of table salt to the cut white radish slices and marinate for half an hour. After marinating, pour out the water, take out the radish slices and squeeze them dry.

3. Add appropriate amount of white sugar and marinate. After marinating for half an hour, take out and squeeze out the water. This will remove a lot of the spicy taste of the white radish.

4. Put the pickled radish slices in a large bowl, add light soy sauce and sugar to expand the white vinegar and a small amount of water, mix well and marinate. The amount of seasoning should cover the radish slices. Then seal them and put them in a cool place. The radish slices will be flavored the next day and you can take them out and eat them whenever you want.