How to pickle traditional pickled radish

There has always been a tradition of making sour radish in our country. Every winter, every household will eat sour radish as a common dish. However, people living in modern society do not know the traditional pickling method of sour radish, so they have lost some opportunities to eat sour radish. I will introduce the traditional pickling method of sour radish in a while, so that everyone can pickle it at home and eat sour radish at any time.

How to pickle traditional pickled radish

Traditional pickled radish

Fresh radish is the main ingredient, and you only need to prepare an appropriate amount. In addition, you can also prepare an appropriate amount of condiments such as garlic, chili, star anise, ginger, and sugar. Finally, you need to prepare a ceramic or glass jar with a lid.

Traditional pickled radish method

1. Wash the prepared ceramic jar with clean water, then drain the water inside, and then add half a jar of boiled water. Remember that it is boiled water, no other water is allowed.

2. Add the prepared seasonings such as sugar, salt, ginger slices and garlic cloves to the jar according to your taste, and mix well with clean chopsticks. Then cut the prepared radish into pieces and put them into the jar.

3. After putting all the ingredients in, cover the jar and put some water outside the lid. If you find that the water on the lid becomes less during the pickling process, add more water in time. After about a week, the radish in the jar will be pickled and can be taken out for consumption. However, the lid of the jar cannot be opened during the pickling process, otherwise the sour taste inside will be lost in large quantities and the pickled radish will lose its sour aroma.