Radish generally has high water content and crisp texture. Therefore, most people like to sprinkle salt on radish first, then dry it in the sun, and finally pickle it. What are the advantages of doing so?

(1) Generally speaking, pickled radishes need to be stored for a long time, which requires that the water content of radishes should be less, so that the fragrance, salty taste and spicy taste in the marinade can fully penetrate into radishes, and salt can also play a role in sterilization, which makes radishes stored for a longer time;

On the contrary, if the water content of radish is high, it is easy to rot due to respiration and other factors during storage, and it is not easy to store for too long. Therefore, most people need to use salt to remove water initially when curing dried radish, and further remove excess water by airing to make dried radish wilt and dry. However, this also has a disadvantage, that is, it takes a long time, and drying and dehydration are also a long process, which is also easily affected by the weather.

(3) To sum up, the drying of pickled dried radish is not a necessary process. If the pickled dried radish does not need to be stored for a long time, that is, it does not need excessive dehydration to keep it fresh and tender, or the drying process can be omitted, so that the pickled radish is crisp, tender and fragrant and suitable for eating in a short time.

Next, Xiao Rui will share the pickling method of dried radish for everyone:

Pickled dried radish: crisp and refreshing, spicy and delicious, simple and quick.

Ingredients: 2 green radishes;

Seasoning: aged vinegar, salt, soy sauce, sugar, sesame oil, millet spicy, cooking oil.

▼ Food steps:

Step 1: Pretreatment of radish. First, clean the surface of the green radish bought in the market with clear water. During the cleaning process, you can clean it with a brush, which can remove the hidden soil in the radish hole. After cleaning, control the water for standby;

Step 2: Cut the radish into strips. First, cut the radish into large sections along the direction perpendicular to the radish with a knife, and then cut it into thin strips along the direction parallel to the radish. The cutting process should be safe and the radish does not need to be peeled.

Step 3: Dehydrate dried radish. Put the sliced radish strips into the pot, then sprinkle the salt evenly, stir the radish strips by hand to ensure the uniformity of the salt, put all the radish strips into gauze, tie the mouth, press a heavy object on it, and marinate overnight;

Step 4: Mix the marinade juice. Heat an appropriate amount of cooking oil in a pot, add millet and fragrant rice, stir-fry to get a spicy taste, add appropriate amount of soy sauce and aged vinegar according to the ratio of 1: 1, turn off the heat after boiling, and finally add appropriate amount of white sugar and sesame oil to refresh and enhance fragrance;

Step 5: Pickle dried radish. This last step of salting can be put into a plastic bucket for sealing and salting, so that it can be fully seasoned and preserved for a long time; In addition, it can also be pickled directly in the open air in a bowl. The advantage is that it can be eaten at any time, but the disadvantage is that it is slow to taste and can be stored in the refrigerator.

"Problems" in Pickling Dried Radish

(1) How to choose the right radish for pickled dried radish?

A: The quality of pickled dried radish is closely related to the variety of radish. Different varieties of radish will affect the taste, color and taste of pickled dried radish. Green radish is used in this pickling, but it is not necessary. Other radish varieties can also be used, but the following principles should be followed:

① The surface of radish is smooth and firm. The main components of radish are water, cellulose and some sugars. Generally, the radish with smooth and compact surface has high water content and crisp texture. The smooth radish has uniform texture after pickling and will not affect the taste.

② Radish is fresh and green. When pickling dried radish, it is best to use fresh radish that has just been pulled out, so that the inside of radish is tender and the fragrance of radish can be maintained; On the contrary, radish stored for a period of time is not only dehydrated seriously, but also soft and not brittle after pickling, which affects the taste;

③ Radish tastes slightly sweet. Generally speaking, the taste of radish is spicy and sweet, and the color of spicy radish is easy to turn yellow and the crispness decreases during pickling. Therefore, slightly sweet radish is more suitable for pickling.

(2) Why do you need to put it into gauze and press a heavy object on it when pickling dried radish?

A: Dehydration in the early stage of dried radish is very important. Therefore, the curing process needs sufficient dehydration. Put the salted dried radish into gauze together. After pickling for one night, due to the dialysis of salt, the internal cell structure is destroyed and a lot of water will flow out. Pressing the weight can help the water to drain and flow out through the gauze, and fully ensure the dehydration effect.

(3) Why don't you need to put salt in the gravy?

A: A lot of salt has been put into dried radish in the early stage of dehydration. In order to prevent the reaction of salt, the amount of salt should be appropriate. Don't overdo it, which will not only affect the taste, but also affect the curing effect. In the pickling process of dried radish, salt usually plays the following roles:

(1) Make the pickled dried radish have a proper salty taste, that is, seasoning;

The high permeability of salt can destroy radish cells and help dehydration;

(3) Salt can also inhibit the reproduction of bacteria and other microorganisms during the pickling process of radish, that is, keep it fresh;

(4) Sodium ions in salt can combine with amino acids in dried radish to form sodium glutamate, which is the main component of monosodium glutamate, so as to improve the umami taste of dried radish.

"Technical Tips" for Pickling Dried Radish

In order to make the pickled dried radish taste crisp and tender, we must choose fresh radish, preferably just unearthed radish;

There is no need to dry dried radish during curing. If it is eaten in a short time, you can dehydrate the radish with salt if you want to keep a certain flavor.

Dried radish can also be sliced, so that the contact area between radish and marinade is large, it tastes like a lump, and the pickling time is short, which is more suitable for the pickling method without drying.