Many vegetables contain vitamins and dietary fiber, including white radish, and the content of these two nutrients in white radish is very considerable. Supplementing these nutrients can promote human gastrointestinal motility. , thereby helping the garbage in the intestines and stomach to be excreted from the body, so eating white radish is very good for gastrointestinal health. Let’s teach you how to pickle very delicious white radish.

How to make pickled radish delicious and crispy?

1. Select a relatively tender large white radish and wash it

2. Peel off the skin

3. Cut the radish into two halves along the length , and then cut into pieces with clip blades

4. Semi-circular clip blades as shown in the picture

5. Put the cut radish slices into a large basin and sprinkle in an appropriate amount of Salt

6. Stir evenly and marinate for about 10 minutes

7. Prepare marinade

8. Add apple cider vinegar and sugar to the glass crisper Stir evenly, taste it, and determine the sweetness and sourness you can accept

9. Add an appropriate amount of light soy sauce, and you can taste a light soybean flavor in the sweet and sour sauce. Do not overdo it and take away the flavor< /p>

10. If you want the color of the pickled radish slices to be heavier and closer to golden brown, but do not want the soy sauce taste to be too strong, you can add a few drops of dark soy sauce to adjust the color

11. The radish slices have been pickled out of water

12. Put the radish slices into cold water to wash away the excess salt

13. Place them in a filter net to control the moisture

14. Soak the radish slices in the sweet and sour marinade until the sauce can cover it. Cover and store in the refrigerator. Eat as you please.

How to pickle white radish to make it delicious and crispy

Wash the white radish and dry it out

Use a knife to peel the radish into slightly thicker pieces. Shape into long strips

Then cut into diagonal squares of about one inch

Blanch the radish skin quickly in boiling water so that it will not be too bitter and taste like radish. Place in a clean, oil-free stainless steel basin, add appropriate amount of salt and sugar for pickling. Take a clean stone, or press a basin of water on it to let the bitter water come out. After about four hours, take out the pickled radish skin (note, be sure not to wash it again, otherwise it will not be crispy)

Take out the pickled radish skin and dry it in the sun. It will be half-dry. You can taste it until it becomes crispy and then it is almost dry. If the weather is good, just two or three hours.

While pickling the radish skin, Put light soy sauce, white vinegar, mature vinegar, Misda soy sauce, fresh red wild pepper, ice, cinnamon, bay leaves and other ingredients in a small stainless steel basin. Bring to a boil over high heat, then reduce to low heat and simmer until the rock sugar is completely dissolved. Turn off the heat. Allow to cool

After the radish skins are semi-dry (be sure not to get water or wash the radish skins), put them into clean, oil-free large-mouth glass bottles until more than half of the bottle is filled

< p>Use a funnel to slowly pour the juice into the bottle, soak the radish skin completely in the juice, and tighten the bottle cap

Put it in the refrigerator for about fifteen days before eating. At room temperature, start eating it in two or three days, because the radish skin has been blanched with boiling water.