What is Rouge Radish? How to pickle Rouge Radish?

Some people particularly like the cold dish of rouged radish when they go to a restaurant. This dish is not only attractive in color, but also tastes sour and sweet, which is very good. It is especially appetizing. They want to pickle some when they go home, but they don’t know how to pickle rouged radish. Today, the editor will write down the specific pickling method of rouged radish, and friends who like to eat it can learn it after reading it.

How to pickle rouge radish

Preparation for pickling rouge radish

Before you pickle carmine radish at home, it is important to prepare the ingredients. You need to prepare a fresh white radish and a purple cabbage, as well as appropriate amounts of salt, sugar, white vinegar and other seasonings.

Specific steps for pickling rouge radish

1. Peel the prepared white radish, wash it with clean water, and then use a knife to cut it into two semicircular strips in the middle, and then cut them into semicircular thin slices for later use.

2. Soak the chopped radish in clean water with salt and take it out after 30 minutes. The astringency of the radish will be completely removed at this time. Drain the water from the radish slices and set aside.

3. Wash the prepared purple cabbage, cut it into pieces, put it into a food processor and squeeze out the purple cabbage juice for later use.

4. Put the processed radish slices in the purple cabbage juice and let it soak in it. Finally, add white vinegar and sugar. Then seal it and put it in the refrigerator for three to five hours before taking it out.

5. After taking them out, you will find that all the radish slices have turned into an attractive carmine red color. Now take them out and place them on a plate. It is best to arrange the slices alternately to form a beautiful flower shape, and then you can serve them on the table.