In many places in western Hunan, no matter whether it is a street or an alley, basically there will be a small store selling pickled vegetables. There are many varieties of pickled vegetables, all kinds of, radish, cucumber, seaweed, lotus root, fish, bracteate, vegetable stalks and so on, but the most popular is the pickled radish. With the unique red skin of Xiangxi radish soaked out of the sour radish is pink, the appearance is already very special, and then with bright red hot pepper and turquoise cilantro, eat a piece of, hot and sour, sweet and crisp, the taste you can only personally eat to experience.
Xiangxi sour radish, number of Chenxi, Zhijiang and Jishou's most famous, different flavors, my favorite or Zhijiang sour radish. To say that this pickled turnip method is simple, but each family also has its own tricks, since it is a trick, naturally, will not be outsourced. There is no trick, but also can not stop our mouth this delicious ah, I create a trick can not? Hey, there is no trick, I have a simple trick ha. The simplest way to teach you to soak the crisp and refreshing Xiangxi sour radish only need to use warm water, vinegar and sugar can be soaked and outside the sale of the same delicious sour radish. The best way to do this is to use the same water and vinegar that you would use to make the best radish you've ever tasted.
Ingredients: 1000 grams of red radish, white vinegar, sugar, warm water
Red radish, the heart is white, the head is much smaller than the white radish
The simplest way to teach you to soak the crisp and refreshing Xiangxi sour radish
Methods: 1, radish clean, cut into thin slices of almost the same size, add the appropriate amount of salt and marinate for 20 minutes.
The easiest way to teach you to soak crisp and refreshing Xiangxi sour radish
2, decant the water of the pickled radish, with cool white water over again
3, with clean chopsticks without water and oil radish slices into the clean glass containers, add warm boiled water, vinegar and sugar, basically and radish level or slightly more than the radish can be, covered with a lid and shaken, soak for 3-4 days. The most important thing to do is to make sure that you have a good understanding of what you're doing.
The simplest way to teach you to soak the crisp and refreshing Xiangxi sour radish
The simplest way to teach you to soak the crisp and refreshing Xiangxi sour radish
Look at this, this is soaked for two days after the color, the water has been completely red, the original red skin and white heart are slowly turning
into pink.
The simplest way to teach you to soak the crisp and refreshing Xiangxi sour radish
4, soaked sour radish, with clean chopsticks out, according to their own tastes, plus splash of hot pepper, cilantro, sesame oil,
Garlic water mix, not good you find me ha. (*** Why this point in the blog ah, they can not stand it)
The easiest way to teach you to soak the crisp and refreshing Xiangxi sour radish
The easiest way to teach you to soak the crisp and refreshing Xiangxi sour radish
The easiest way to teach you to soak the crisp and refreshing Xiangxi sour radish
Apple Tips:
1, Many places can not buy red skinned radish is okay, with ordinary white radish bubble as delicious, just can not bubble pink sour radish.
2, if there are not many people at home, do not soak too much at one time, soak and eat and then soak, soak for too long the flavor will be slightly discounted.
3, warm water, vinegar and sugar ratio is basically 3:1:1, I do not have the exact amount, by feel put, you can also according to their own tastes slightly adjusted, like sweet on the addition of a little sugar, like to eat sour on the addition of a little more vinegar.
4, if you like to eat a little bit of taste, soak a day to eat, I soaked the most six days, with the soaking of three days of taste is not too different.
5, in order to soak out the radish color more beautiful, I usually red radish and white radish soak in turn, if you have been soaking red skin, the color will be very red.
The white radish is large, I cut the strips, a radish soaked a full bottle.
With the simplest way to teach you to soak crisp and refreshing Xiangxi sour radish
With the simplest way to teach you to soak crisp and refreshing Xiangxi sour radish
6, this method I tried many times, really very tasty, cedar is also very supportive, each time I have to limit him, can not eat too much,
Children do not eat mixed with chili oil, eat directly.
7, if any of the food MM also want to soak such a pink pickled radish, you can send me a note, I give express red skin radish ha.
How to soak the simplest sour radishSour radish
Material
Main ingredients: water radish a (about 2 pounds)
Ingredients: hot sauce, rock sugar two small small pieces, a small celery, a few slices of ginger, a few slices of garlic cloves, pears (half of which can be), salt
Practice
1, the water radish skin peeling, cut into pieces, a little put a little salt. First into the flavor.
2, put the ingredients and mix well. Place into a glass or enameled vessel with a lid, room temperature for 3 days.
Korean radish kimchi easiest how to doSimple Korean kimchi practice:
1: white radish water, uniformly add the right amount of salt (not too much, or very salty) marinated for a day, to be slightly soft spare.
2: prepare the sauce: the right amount of chili powder (taste yourself), garlic (1 two per pound of cabbage),,, ginger some, apple and pear silk (each half), carrots, all mixed well. (Authentic Korean fish sauce and chili powder sold on the website, taste each different)
3: in each piece of pickled softened cabbage gang evenly coated with the prepared sauce, and then put the radish into a sealed altar or preservation box, after a few days you can eat.
4: If you do too much put too long, in order to prevent the kimchi become more and more acidic, you need to add some white sprinkles in the kimchi, or kimchi into the refrigerator to keep fresh.
The kind of sweet and sour and a little spicy kimchi radish how to do ah (the fastest and easiest)Korean kimchi radish seasoning: sugar, salt, fish sauce, chili pepper on the right amount can be deployed according to their own tastes. Practice: 1, cut the radish into small pieces, sprinkled with salt and placed for about three hours, the radish becomes soft, wilted after filtering out the water, cooled and dried for use 2, the garlic, ginger, apple, pear into the blender, plus seasoning and mix well; 3, and then add chili pepper, green onion Continue to mix well. Carrots cut into julienne; 4, take out the cooled white carrots, add the carrot julienne, mix well with the ingredients; 5, into an airtight glass container, placed in the refrigerator for a week after the completion.
Ingredients: 1. an altar, earthenware is best, the size does not matter. 2. cooled white water (pay attention to the point can be used spring water ah, non-polluting snow water, soaked out of the kimchi especially crisp and delicious, huh, but hard to find ha) 3. salt, I do not recommend using low-sodium salt or other new ingredients in the salt, is the ordinary salt, of course, you can buy kimchi salt, Sichuan kimchi is delicious, there is a reason for the salt is different, Zigong, Sichuan, produced by the well salt is a good salt bubble dishes, there is also no It does not matter. 4. white wine, Sichuan people generally use wine, but it seems to be white wine can be. 5. a few spices, do not put a lot of stew like meat, so that the taste of pickles will be very strange, if you really like the flavor of the spices are also randomly good. 6. icing sugar, some people also use brown sugar, which casually. 7. a small handful of celery, a small handful of garlic (that is, green garlic, some places called garlic), celery can not be celery, is the ordinary white celery (to the root), garlic it is best to take the root of the clean, dry water, the celery and garlic are pulled into a small group, carrots (red skin and white heart that is not a carrot) washed and cut into pieces, but also dry the water. Practice: dissolve the salt in water, into the altar 23, and then put the spices, celery, garlic radish, rock sugar, white wine. The mouth of the altar buckle dish, and then the altar edge (that is, the altar on the groove) buckle bowl, the altar edge of the water flooded with inverted bowls, so that the seal, isolated from the outside air. Fermentation for a week is safer and more thorough, if you can't wait, fish some up to eat to see that there is no raw taste of vegetables even if it is successful. The amount of salt, I really can not give information, salt dissolved in water, taste, feel more salty, but not to snore on the mouth is almost. Celery and garlic is mainly to make the kimchi water aroma, not for eating, soak in it, don't worry about it, there is no reluctance, throw a few garlic into it. As for the sugar, I estimate that it is to neutralize the acidity of the kimchi, but also to enrich the taste of it, and icing sugar can also make the kimchi crisp. White wine, one is to prevent raw flowers, the second is to help fermentation, probably put a bottle cap is enough. Note: 1. the production of kimchi process, can not dip the oil dip raw water, otherwise it will be born white flowers, affecting the appearance and taste. 2. The altar is placed in a cool place away from light. 3. If the flowers, you can put a little more white wine, sealed for three or five days, to wait for it to slowly disappear. 4. Every time you put a new dish in, you also need to dry out the water before you put it into the altar, be sure to add salt as appropriate according to the amount of the dish. You can also put some rock sugar or brown sugar, if you don't like it, don't put it should also be able to. 5. Regularly panning kimchi water, the method I mentioned in fish73MM's post. In addition to the first fermentation time longer, and then pickle only two or three days, Sichuan people also love to eat a bath kimchi, that is, soak a night to eat, like a bath on the vegetables fished out, huh, slightly raw flavor, this kimchi is mainly with carrots (red skin and white heart that is not the carrots) of the skin, crunchy, with a little bit of radish unique a little choked spicy silk flavor, very refreshing. Almost all of these, love to eat what soaked, but generally is carrots, carrots, bok choy (not the Shanghai kind of small bok choy, is pickled sauerkraut of the kind), children's vegetables (this thing I have not seen in the field, do not know the scientific name of the what), lettuce (one or two days to eat, but also soak bath kimchi), cabbage gangs, garlic shoots, garlic, rakkyo, cowpeas, I see that some people also soak cabbage and celery. In short starchy vegetables are not suitable for soaking. ...
How to make the easiest radish kimchi?Required materials: 2 white radish, 1 piece of ginger, 1 carrot, 1 apple, two green onions, 1 avocado
Seasoning: sugar, salt, fish sauce, chili pepper on the right amount can be, according to their own tastes
Practice:
1, cut the white radish into small pieces, sprinkle salt and leave it for three hours or so, the white radish softened, wilted and after the water out of the filter, cool and dry. To be used.
2, the garlic, ginger, apples, pears into a blender, plus seasoning and mix
3, and then add chili powder, green onions continue to mix well. Cut the carrots into julienne strips.
4, take out the cooled white carrots, add the shredded carrots, blended ingredients and mix well.
5, into a sealed glass container, placed in the refrigerator for a week after the completion of
Sour carrots super simple how to doIngredients
1 white carrot
salt moderate
sugar moderate
white vinegar moderate
Sour carrots super simple
white carrots peeled, cut into the shape of the preferred! I'm used to strips, easy to taste and good texture. Put it in a container, recommend porcelain
Put a good amount of salt, stir well. Wait 10 minutes, radish out of water.
Pour off the radish water, put the right amount of sugar, white vinegar, stir well. Taste. If you like spicy, you can put red chili.
Put in the refrigerator. After a few hours you can eat it! Sweet and sour
How to soak sour radish simple practiceClean the white radish, remove the head and tail, peel and cut strips.
Add a spoonful of salt and marinate for 15 minutes.
When you see the water coming out of the radish sticks, pour the water to dry.
Add 5 tablespoons of white vinegar and 2 tablespoons of sugar, mix well. （
Add 5 tablespoons of white vinegar, 2 tablespoons of sugar, and mix well. (If you like to eat spicy, you can add a moderate amount of chili / pickled pepper.)
Pour the prepared radish strips with the juice into a clean, waterless and oil-free jar, and seal it.
Marinate for 3 days and serve.
END
Note
The key to making pickled radish is to pick fresh white radish. If the leaves are green and can be cut to the bottom with one cut, it proves that the radish is fresh and has a lot of water.
The white radish is a "qi" food, and can not be eaten with ginseng, ginseng, astragalus and other qi drugs.
People with cold spleen and stomach, indigestion can not eat raw white radish.
The finer the radish strips are cut, the shorter the pickling time.
Ineatable pickled radish can be put in the refrigerator, when eating, use clean waterless and oil-free chopsticks to avoid contamination.
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How to make the easiest spicy-crisp pickled pickles for fresh white radishHot and sour radish. Buy a packet of pickled peppers, a white radish, put half a bottle of white vinegar, add some cold water, put a few slices of ginger, add a little salt, put a few small rock candy, can not be stained with oil, soak for two days you can eat .