How to pickle white radish

Changbai radish is the common white radish in our daily life. It is one of the most common root vegetables. It is available in large quantities every autumn. It is a special ingredient that can regulate qi, digest food, and remove moisture. Changbai radish is rich in nutrients and contains many nutrients that are beneficial to the human body. There are many ways to eat Changbai radish. Pickling it into pickles is a common way of eating. There are many ways to pickle it. The one I will introduce to you today is the pickling method that is most suitable for urban people.

How to pickle white radish

Preparation before pickling white radish

Before pickling Changbai radish, you need to prepare a fresh Changbai radish, and then prepare MSG, light soy sauce, soy sauce, butter, salt and other seasonings. The proportion of seasonings can be arranged according to your taste.

Specific steps for pickling white radish

1. Peel the prepared white radish, wash it, and cut it into finger-thick strips about seven or eight centimeters long. After cutting, dry them in the sun for about a day and set aside.

2. Take a bowl without raw water, put all the seasonings such as light soy sauce, rice wine, white sugar, and dark soy sauce into the bowl, then mix them evenly with chopsticks to make the sauce for pickled vegetables.

3. Take a fresh-keeping box or a sealable bottle, pour the juice into it, then put the dried Changbai radish strips into the juice, shake it vigorously a few times to allow the juice and Changbai radish strips to be evenly in contact, then seal it and refrigerate it. It will be flavorful after two or three days, and you can take it out and eat it whenever you want to eat it.