How to make pickled radish and how many days to soak

Steps of making pickled radish

1

Wash the radish.

2

Make four grooves around the radish.

3

Cut into slices and put them in a crisper (if not, you can put them in a bottle with a lid) and marinate in salt for more than 20 minutes (the thinner the slices, the better the shorter the time).

4

Cut the ginger into slices and put them into the pickled radish.

5

Put water, sugar and vinegar in the pot and bring to a boil. Pour it into the crisper while it is hot (the ratio of sweet and sour is 2:1, you can also mix it according to your own preferences. I don’t know) You can test how much water you put in to increase or decrease the sweetness and sourness of the water. The water for pickling radish must cover the radish).

6

After the water has cooled down, cover it with a lid and seal it, then leave it at room temperature for more than 12 hours before eating. If you can't finish it, you can put it in the refrigerator. It can be kept for a long time, but the longer it lasts, the more sour it will be.

7

If you like chili pepper, sprinkle some chopped chili pepper on the pickled radish and enjoy it. When making pickled radish, how to make the radish crispy

Cut the peeled radish into slices, add salt, stir to drain, drain the water, and make pickled radish until it becomes crispy. How many days should you soak pickled radish?

To soak radish, you usually use ordinary tap water and salt to make brine in a certain proportion.

Add the saltiness according to your own taste. It is best to add it when soaking. A little wine, it will taste crispier

Generally, it can be eaten after soaking for a day or two. Of course, it depends on the size. How much white wine should be added when soaking the pickled radish?

Ingredients

1 white radish

Accessories

Ginger

1 piece

Chili pepper (red, small)

5 pieces

Garlic

1 piece

Sugar

5 teaspoons

White vinegar

5 teaspoons

Table salt

3 teaspoons

Cold water

Appropriate amount

How to make sweet and sour pickled radish

1.

Wash the white radish, ginger, red pepper and garlic. After washing, it is best to rinse them with cold water and wipe them dry. , including all utensils, do not have raw water

2.

Peel the radish, cut into strips, sprinkle with about 3 teaspoons of salt, mix well and marinate briefly, 8 After a few minutes, squeeze out the water and set aside for later use

3.

During the second step of pickling, you can cut the ginger and red pepper for later use

4.

Add ginger, red pepper, garlic, sugar, and white vinegar to the radish strips from which the water has been squeezed out, and mix well

5.

Put the mixed radish Put the strips into a sealable container, choose a glass sealed bottle, fill it with cold boiled water, cover it, and put it in the refrigerator to wait

6.

Two days Afterwards, you can taste the cool, crispy and sour sweet pickled radish. If you want to pickle sour radish, use that kind of radish

The whole process of making Hunan pickled radish is simple 1. One fresh white radish, wash it and Peel. 2. Cut into small pieces and soak in water for a while. 3. Place in a sealable glass jar (clay is better) and sprinkle with a little salt. 4. Pour in half a bottle of Qin's secret Hunan pickled pepper sauce and seal it. It can be eaten after half a day. Spicy and sour, with a long aftertaste, it is a must-have at home. Store for 3-4 days and the taste will become more unique. If stored properly, it will be fine for 3 months.

How to make pickled pickled radish

Home production: Prepare a jar, boil a pot of water, pour it into the jar, cool it and then add an appropriate amount of salt, rock sugar and white wine.

After melting, you can soak the radish in a jar and there will be no sour soup (sour soup). It will take about fifteen days before you can eat it. The sour radish at that time is not very sour. The longer it takes, the more sour it will be. If there is "sour soup", it will take a week. It’s ready to eat. Generally, if there are five kilograms of water in the jar, you need to add 100 grams of salt, 300 grams of rock sugar, and 50 grams of white wine. If you only want sour food, just add a little less rock sugar.

Tips:

1. The jar must be kept clean and hygienic, and no oil or raw water can stick to it

2. The chopsticks used for eating must also be specially used

3. If you find white flowers in the jar, just add a little rock sugar or white wine and the white flowers will disappear

4. Wash the radish and cut it into strips or thick slices to dry Fill the jar with water again

5. After eating for many times, you need to add a little salt appropriately

6. It is best to use an earthen jar instead of a glass jar (pickles are easy to break when exposed to light). How to make radish

Ingredients

Main ingredients

1 white radish

Accessories

Ginger

1 piece

Chili (red, small)

5 pieces

Garlic

1 piece

White sugar

5 teaspoons

White vinegar

5 teaspoons

Salt

3 teaspoons

Cold boiled water

Appropriate amount

How to make sweet and sour pickled radish

1.

Combine white radish, ginger and red radish Wash the peppers and garlic. After washing, it is best to rinse them with cold boiled water and wipe them dry. Do not use any raw water on all utensils.

2.

Peel the radish Skin, cut into strips, sprinkle with about 3 teaspoons of salt, mix well and marinate briefly, squeeze out the water after 8 minutes, set aside for later use

3.

The second step is marinating At the same time, you can cut the ginger and red pepper for later use

4.

Add the ginger, red pepper, garlic, white sugar, and white vinegar to the radish strips from which the water has been squeezed out, and mix well

5.

Put the mixed radish strips into a sealable container. I chose a glass sealed bottle, fill it with cold boiled water, cover it, and put it in the container. Put it in the refrigerator and wait for a while

6.

After two days, you will be able to taste the cool, crunchy and sour-sweet pickled radish. The garlic in the picture is made separately. ,

I can eat it the next day if I am anxious, but the taste is not harmonious enough, it will be very *** How long does it take to pickle pickled radish?

The fastest two ways to pickle radish It can be eaten in three days. The soaked radish tastes very refreshing and can promote digestion and eliminate food accumulation. Let me introduce to you how to make pickled radish.

The specific method of soaking radish

1. 1 white radish, peel off the skin, cut into radish slices, and put into a basin.

2. Add an appropriate amount of salt to the basin and mix well. Marinate for 30 minutes, then rinse off the salt, then add an appropriate amount of sugar, mix well, and marinate for another 30 minutes.

3. Take another bowl, add an appropriate amount of rock sugar, boil it with hot water and let it cool, then add an appropriate amount of salt, 2 spoons of mature vinegar, 1 spoon of light soy sauce, half a spoon of dark soy sauce, and stir until it becomes Flavor water.

4. After 30 minutes, wash the sugar with water, squeeze out the water and put it into a crisper. Add an appropriate amount of ginger slices and millet pepper rings, pour in flavored water, and stir evenly. Cover and marinate for 2 days before serving.

Expansion kit information:

The efficacy and nutritional value of pickled radish

Enhance the body’s immune function: radish is rich in vitamin C and trace element zinc, which helps It is used to enhance the body's immune function and improve disease resistance.

Helps digestion: The mustard oil in radish can promote gastrointestinal motility, increase appetite, and help digestion.

Helps the absorption of nutrients: The amylase in radish can decompose starch and fat in food so that they can be fully absorbed.

Anti-cancer: Radish contains lignin, which can increase the activity of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amines and have anti-cancer effects. Should I dry the radish first before soaking it in sour radish?

It is best to dry it.

1. Wash the radish, then find a place to dry, and leave it for about 3 days. The purpose is to make the radish have as little water as possible so that it tastes delicious. (Some people peel it, some people don’t like to peel it. I like to eat it with the skin on, so it’s delicious)

2. Then cut the dried radish into 3-4 small pieces. The shape depends on your preference. Definition, don’t force it.

Hope it will be adopted. How to pickle pickled radish

Pickled radish

Preparation method

Ingredients: white radish or carrot, I suggest you use carrot because of the meat inside It's red and looks good, and it looks appetizing. Two or three slices of ginger, an appropriate 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 spoons of water, a little Dilute this sweet and sour sauce; Salt method: Slice carrots (white), if you want to eat them on the same day, cut less, otherwise the radish will not taste good if left; Put the sliced ??radish slices in a basin, sprinkle Add salt and marinate for about twenty minutes. The thinner the slices, the shorter the marinating time; stir several times during this period; after marinating, put the pickled radish slices in a glass bottle, put the ginger in the bottle too, and stuff it Tightly; use a small pot to mix water, sugar, and vinegar, bring to a boil, and stir while boiling to completely melt the sugar. At this time, you can taste whether it is too sour or too sweet. After boiling, stir the sugar while it is still hot. Pour the vinegar juice into the radish bottle. The sweet and sour sauce should cover the radish strips. After cooling, cover the bottle and leave it at room temperature for a day. Then you can eat it. If you can't finish it, put it in the refrigerator.