This kind of golden radish is the golden root for Korean sushi. It is golden and looks very special. If you think it is dyed with any pigment, it is unhealthy, then you are wrong. Jin Dagen-usually dyed with gardenia fruit, but some people use turmeric powder. Gardenia fruit is a dried and mature fruit of Gardenia, which is an important raw material for extracting edible yellow pigment and a special natural pigment dye. But also has the effects of purging fire, relieving vexation, cooling blood and detoxicating. Jin Dagen's method is particularly simple, just one more step than the usual pickled radish.
Ingredients: white radish and gardenia
[Step 1] Gardenia fruit is generally sold in shops selling star anise. Prepare white radish and gardenia. Here are two white radishes. Peel the radish first, so it can be pickled and colored better. Don't throw away the radish skin wastefully, you can directly dry it and cook it.
[Step 2] Remove the head and tail of the radish and divide it into small pieces, each about 10 cm. If you want it to look good, cut off the edges of each paragraph and make it into a regular square. Then change the knife, slice and cut into even strips. Then put it in a bowl for later use.
[Step 3] Put it in a bowl, then add two spoonfuls of salt to the bowl and grab it evenly. Wait for it to marinate for three hours and let it marinate the excess water before it tastes crisp. If you have leftovers just now, don't waste them. You can cut them into cubes and put them in another bowl for use.
[Step 4] Take out the prepared gardenia fruit and mash it, which makes it easier to cook the color. Mashed gardenia fruit is boiled in boiling water for about three minutes. Gardenia fruit can be said to be a very natural dye. After boiling for three minutes, the whole soup turned yellow. After cooking, filter the juice with a colander and let it cool for later use.
[Step 5] After three hours of pickling, the radish will become soft and tough, and the salt water inside will be poured out. Put the drained white radish into an oil-free and water-free aseptic container and put it neatly.
[Step 6] Add 100g sugar and a bag of white vinegar to the cooled gardenia water. The ratio of white vinegar to gardenia water is 1: 1. At this time, let them stir well until the sugar melts. After the sugar is stirred, pour it into the radish and try to let the juice drown the radish. After the juice is poured out, cover it with a sealing cover and put it in the refrigerator for about two days.
[Step 7] The remaining juice can be poured into the chopped radish just cut, and also marinated in the refrigerator. After a day or two of pickling, the color of radish has turned golden yellow. It can be used for cooking or cold salad. Pour in a little oil and pepper and mix well. You can also eat it directly, or eat a little before eating, which is also very appetizing.
Tips:
Gardenia water can be boiled a little more, just remember that the ratio of vinegar to gardenia water is one to one when soaking in water.