How to pickle Platycodon grandiflorum? Tutorial on pickling Platycodon grandiflorum

Platycodon grandiflorum, also known as burdock, is a traditional Chinese medicinal material and a unique ingredient of the Korean ethnic group. Local residents usually like to pickle it before eating. The pickled platycodon grandiflorum has a very good taste and flavor, which can stimulate appetite and improve physical fitness. So how should this platycodon grandiflorum, which is loved by the Korean people, be pickled? The following editor will tell you in detail.

Pickling Tutorial

Material

When pickling Platycodon, you need to prepare 500 grams of dried Platycodon, 100 grams of glutinous rice flour, two garlic heads, two apples, and an appropriate amount of table salt, chicken essence, and chili powder. Finally, 100 grams of white sugar and 150 grams of Korean hot sauce.

Method steps

1. The most important step in pickling Platycodon grandiflorum is soaking, because Platycodon grandiflorum is mostly dry, and it can only be flavored and have a good taste after it is soaked. It usually takes 24 hours to soak Platycodon grandiflorum, and the water needs to be changed several times in the middle.

2. Add water to a pot and bring it to a boil. Pour the glutinous rice flour into the pot and cook it into glutinous rice paste. Set aside after cooling down. Remove the peel and core of the prepared apples and use a food processor to puree them. Then make garlic into puree.

3. Put the apple puree, garlic puree, chili powder and hot sauce into the glutinous rice paste, add sugar and salt, and mix well with chopsticks to make the sauce.

4. Add the sauce to the soaked Platycodon grandiflorum, mix well and put it in a sealed fresh-keeping box, then put it in a cool environment to marinate. After seven to ten days, the Platycodon grandiflorum will be flavorful and you can take it out and eat it anytime you want.

Precautions

When pickling Platycodon grandiflorum, you must pay attention to not making it too dry when removing the water after soaking, otherwise the taste will be bad after pickling. In addition, the container for pickling Platycodon grandiflorum cannot contain water, otherwise the Platycodon grandiflorum will easily deteriorate during the pickling process. It is also important to select Platycodon grandiflorum when pickling. It is best to choose the kind of Platycodon grandiflorum that is large and white. Only such Platycodon grandiflorum will be particularly delicious after pickling.