How to make vinegar-pickled radish

Ingredients: 200 grams of long white radish, 5 grams of salt, 5 grams of red pepper, one vinegar, 30 grams of sugar, 5 grams of salt, 3 grams of salt

Preparation method 1 .Peel the radish, cut it into 4 cm long segments, then stand it up, and cut cross flowers on the original cross section, but do not cut deeply, leaving about 0.3 cm at the bottom to prevent it from falling apart.

2. Marinate the scored radish in salt water for 30 minutes, then take it out, shake it loose, and press out the water with your hands.

3. Cut the red pepper into small pieces to form small red circles and remove the seeds.

4. Mix vinegar, sugar and salt into juice, and soak the pickled radish in it.

5. After the vinegar flavor has fully penetrated into the radish, place the cut red pepper rings in the center of the radish flower to make a chrysanthemum shape.

1. Pickled radish: Wash the radish 2 to 3 times, remove the hairy roots and top, and then put it into a container. The container for pickles cannot use metal or plastic products, and must use ceramic anti-corrosion products. , fill each 20 cm thick layer of radish, sprinkle with a layer of salt (the salt is mainly green salt, add 0.2 kg of pepper, 0.4 kg of fennel, and 0.5 kg of fresh ginger for every 10 kg of green salt) ). About 8 kilograms of salt is used for every 100 kilograms of radish. When the container is full, place a heavy object such as a stone on top of the radish, and let the water seep out in about 5 days, allowing it to overflow on its own. If you mix some celery or pepper into the radish, the taste will be more fresh. The pickling of radish is usually carried out from late October to early November. It can be eaten half a month after pickling, and it is full of color and flavor.

2. Pickle radish: Prepare the water first, add 30kg of green salt and 2kg of pepper for every 100kg of water. 4 kilograms of fennel, 5 kilograms of fresh ginger, and 0.5 kilograms of daxiang. Boil for 20 minutes, pour into a porcelain container and let cool. Then put the washed radish whole or chopped into the container and compact it. Make sure the water covers the radish, and then seal the mouth of the container. It can be eaten within 7 days.

3. Sauce radish: Wash the radish and dry it in the sun at 1℃~15℃, then add it to the prepared soy sauce (100 kg of soy sauce, 2 kg of pepper, 4 kg of fennel, Daxiang 0.5kg) can be eaten after soaking for about 10 days. Its taste is comparable to Fuling mustard.