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First, the practice of dried radish
Ingredients: radish 10 kg, salt 1 kg (this is just reference data, adjust according to your own taste).
Exercise:
1. Clean the dug radish for later use.
2. Sprinkle salt evenly, then put it in a jar and seal it.
3. Wait about 25-30 days, you can take it out, wash it and bask in the sun, and turn over once a day.
4. Every time you need to eat, soak the dried radish in water and cut it into small pieces. Then add lard and pepper to the bottom of the pot and add the radish pieces to stir fry.
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Uncle's secret:
1. Every winter is the best season for pickled radish. Every household has pickled fish meat, as well as pickled dried radish, which is super fragrant and most people don't know it (it tastes not fishy at all, only fragrant, try it).
2. Turn over, grandpa never slacks off, he must turn over every 7 days to ensure the uniformity of pickling, and every radish is delicious.
3. Never pickle the radish after washing, it is easy to get moldy and smelly.
Second, the practice of shredded radish
Ingredients: 5 kg radish, half kg salt, 2 g pepper, 0/0 g sugar.
Exercise:
1. Wash the radish, then cut it into shreds, sprinkle with salt and marinate for one night.
2. Squeeze the salted radish dry, and then dry it in the shade for 2 days (not too dry, just a little water).
3. Dry radish in the shade, mix it with white sugar and pepper, then put it in a bottle, sprinkle a few drops of white wine, then crush it, and seal it for 10- 15 days before eating (it is more fragrant after frying).
shredded radish
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The above is the most popular method of shredded radish sold by grandpa. If you are from Hubei, you must know that these two methods are what we eat the most. I hope you can learn two authentic ways to pickle radishes taught by grandpa, and you can also make delicious pickles at home.