1, materials and dosage: a certain amount of fresh radish vegetables, a small amount of salt, pepper, chopped garlic, chopped green onion, Jiang Mo and other condiments, as well as clean pots, pickle jars, glass bottles and other utensils.
2. Pickling method: firstly, the radish leaves are washed and dried, then they are yellowed in Yuzryha for two days (but the leaves can't rot), then they are put into a pot or a clay pot, and then salt and seasoning are evenly sprinkled on the vegetable leaf layer according to the proportion of 2-3% salt, and pressed with feet or feet to make the vegetable dew flow out; Then put it in a pickle bottle, put water on the outside and seal it. Or put it in a glass bottle or a small dish jar and seal it.
3, when pickling, you can put a little pepper, garlic, chopped green onion, ginger and other condiments according to your personal taste, and the pickled radish dish tastes better. According to the different climate and temperature, it can be pickled and eaten.
The nutritional value of radish leaves is higher than that of roots in many aspects. Modern research shows that the content of vitamin C is more than 2 times higher than that of roots. The contents of calcium, magnesium, iron, zinc, riboflavin and folic acid in mineral elements are 3- 10 times higher than those in roots. In particular, the content of vitamin K is much higher than other foods, which is the best food for human body to ingest natural vitamin K. This vitamin can resist urate crystallization and effectively prevent bone roughness. Among radishes, carrot leaves have the highest vitamin K content. It contains three times as much vitamin A as broccoli.