White radish 1000g

condiment

salt

Half spoon

Light soy sauce

7 tablespoons

white vinegar

1.5 tbsp

refined sugar

2 tablespoons

The practice of appetizing pickled radish

On the dinner table, before eating big fish and meat, it is an essential appetizer to have some salty, sweet and crisp pickled peppers and radishes to appetize!

I always like pickled radish in cold dishes. I made it a long time ago and want to do it again this winter. I really like its crisp taste. I still remember clearly that I was lazy when I cooked it for the first time, and the radish was only pickled once, so the finished product could taste a little raw radish. I learned my lesson for the second time and marinated it honestly for three times, which was very successful.

Pickled radish, salty, sweet and crisp, very refreshing, definitely worth a try!

1. Half a white radish, weighing about 2 kg. I buy half a radish, because I can see the quality of radish, whether it is hollow or not, and whether there is water.

2. Radish is crisp without peeling, washed and sliced.

3. Use half a tablespoon of fine salt for radish slices, mix well and marinate for half an hour, and let them come out. After waiting for half an hour, you will find a lot of water in the radish. At this time, pour out the water and squeeze it dry.

4. Add half a tablespoon of sugar, mix well and marinate for half an hour to squeeze out the water. Say it again. That is to say, marinate it with salt once, and then marinate it with white sugar twice. Then squeeze the radish dry. After this treatment, the pickled radish will not have a strong smell of raw radish. )

5. Put the spoon in the picture. In the radish slices with good water, there are about 7 tablespoons of soy sauce, 2 tablespoons of white sugar, 1.5 tablespoons of white vinegar and 7 tablespoons of pure water (the amount of seasoning is for reference only, which can be adjusted according to the number of radishes and your own taste).

6. Mix well, the amount of sauce should be flush with the radish, and the radish can basically soak in the juice. Put the seasoning juice away, you can taste it yourself and adjust it yourself. Then cover it and put it in the refrigerator for about two days, and then take it out to eat. If you are impatient, you can take out a small amount and taste it the next day.