Chenxi sour radish is mainly made from carrots produced in the two rivers of Yuanshui (Zhou Mu and Dangjiangzhou). After picking crisp and delicious carrots, wash them in running water, cut them into even slices, mix them with seasonings, soak them in pink acid water, and take them out overnight and mix them with sesame oil to make peppers. This is the famous sour radish in Chenxi.
Raw materials:
White radish or carrot, I suggest you use carrot, because the meat inside is red and looks good, and it still has an appetite.
Two or three slices of ginger, the right amount of sweet and sour, mainly depends on the size of the radish you use. The ratio of sweet and sour is almost 2: 1. Add two or three spoonfuls of water to dilute this sweet and sour juice slightly. salt
Exercise:
Slice the carrot (white), if you want to eat it on the same day, cut it less, otherwise the radish will not taste good;
Put the sliced radish into the pot, sprinkle with salt and marinate for about 20 minutes. The thinner the slice, the shorter the curing time. Turn over several times during the period;
After pickling, put the pickled radish slices into a glass bottle, and Jiang Ye put them together in the bottle and stuffed them tightly;
Mix water, sugar and vinegar in a small pot, boil, stir while cooking, so that the sugar is completely melted. At this time, you can taste whether it is too sour or too sweet. After boiling, pour this sweet and sour juice into the radish bottle while it is hot. The sweet and sour juice will not pass through the radish strips, and the bottle will be covered after cooling. Leave it at room temperature for a day and you can eat it. If you can't finish it, put it in the refrigerator.