How to pickle Northeast green radish

Everyone may have eaten radishes, but radishes can be divided into several different varieties, and their eating and pickling methods are also different. Green radishes are the most common radish variety in the Northeast, and are also the preferred material for local residents to pickle pickles. This kind of green radish not only tastes good, but also has many medicinal effects such as cough and phlegm. In order to let people eat delicious Northeast green radishes at home, the editor has specially summarized the pickling methods of Northeast green radishes, and now writes it out to share with everyone.

How to pickle Northeast green radish

Ingredients for pickling Northeast green radish

When pickling Northeast green radish, it is best to choose fresh green radish with radish leaves. The quantity can be selected according to your needs. In addition, prepare an appropriate amount of edible salt.

Pickling steps of Northeast green radish

1. When pickling Northeast green radish, first take off the radish tops and remove the leaves on top, leaving only the stems, and wash them with clean water for later use.

2. Cut the processed radish leaves into 4-5 cm long segments and place them in a bowl. Sprinkle salt on them, mix well with your hands, and rub them vigorously for 100 minutes until the radish leaves are soft and the water is released.

3. Wash the green radish with clean water to remove moisture, then cut it into irregular pieces with a knife. The specific shape can be as desired. After cutting, place it in a bowl with pickled radish leaves.

4. Add salt to the pot again, mix well, cover the pot, marinate for a few hours, and remove the water inside. You can take it out and eat it the next day. When eating, add a small amount of chicken essence and sesame oil for seasoning. This method of pickling Northeast green radish can retain the fresh smell of green radish to the greatest extent.