1. Selection of raw materials
Radish strips, sanitary radish in Jiangsu are made from Changbai radish and tubular radish. The pickled radish heads from Hubei Hong'an and the palm radish from Henan are smaller.
Second, pickling time
The earliest pickling time for white radish and red radish in the south can be done in early October, while for the green radish in the north it should be pickled later, after the frost at the earliest.
Third, condiments
The amount of salt used for 10 kilograms of radish is between 1 and 2 kilograms, and the difference is large. In the south, melon sweet sauce, noodle sauce, and bean paste are often added for sauce. system, while in the north, tempeh and soy sauce are mostly used.
Now I will share an old recipe with you
10 kilograms of fresh white radish heads, 1.0-1.3 kilograms of salt, 1.8 kilograms of sweet noodle sauce, 1.2 kilograms of melon sweet sauce, and 1.5 kilograms of sweet soy sauce. 1 kg of white sugar, 0.3 kg of MSG.
Remove the head, tail, roots and whiskers from the radish, wash them, place them in a cool place to dry, and put them into a vat for pickling. A layer of radish, a layer of salt, and more salt on top. Put stones on the top, pour the cylinder once on the third day, and then turn it over every two days, three times in a row.
Take it out after about 15-20 days, soak it in clean water, take it out after 4 hours, dry it and put it into a cloth bag. For every 10 kilograms of fresh radish, you can get 5-6 kilograms of salted radish, and then put it in the sauce Soak in liquid.
The ingredients for the sauce are 3 kilograms of sweet noodle sauce and 2 kilograms of sweet melon sauce for every 10 kilograms of salted radish heads. The bag should be picked up once after 3 days (carrying the bag is to take the bag out of the sauce and put it in again). From now on, I will pick up my bag every two days. After picking up the bag for the third time, marinate for another 4-5 days, take out the bag, pour out the radish tops, and drain off the salty juice.
Then put it into the vat and pour in brine. The ingredients used for brine are: 3 kg of sweet soy sauce, 1.5 kg of white sugar, and 50 g of MSG for every 10 kg of salted radish tops.
The specific method of making brine: Mix soy sauce, sugar and saccharin and bring to a boil. When it cools to 50℃, add MSG, stir evenly and pour it on the radish tops.
Turn the tank once the next day, turn it over twice and then soak it for 5 to 6 days.