And the way I pickle dried radish is to follow my grandmother to learn, my grandmother in our hometown is a master of pickled radish, grandma was young, specializing in the town to sell all kinds of pickles, every year there are a lot of old customers to ask my grandmother to pickle dried radish to their families, and a pickle is 50 pounds, and grandma pickled out of the radish is very fragrant and crispy. I once pickled my own radish at home, but my own pickled radish tasted very astringent, and the flavor of the radish is not enough, and then I went to ask my grandmother for advice, and after my grandmother's guidance finally found the problem. I pickled dried radish, are directly add salt pickling, and grandma said this error is, and then I followed grandma taught me the method of pickling radish, really and she tasted exactly the same, today I want to share this earthy method of grandma, grandma said that she started to do pickled radish at the age of 32 years old, this year grandma is 82 years old, counting this method has been used for 50 years it!
Required ingredients: 1,000 grams of white radish, 80 grams of salt, 3 grams of sugar, 3 grams of red pepper, 5 grams of dried chili!
Method of production:
1, first of all, clean the white radish, and then cut the white radish into 1 cm wide 6 cm long strip! When making pickled radish, the radish should not be peeled because the skin of the pickled radish will be very crispy to eat!
2, put the cut radish into the water to soak for 1 hour, and then change the water once, and then put the radish into the water to soak for 1 hour, time is up, drain the water can be reserved.
3, the salt into the radish strips, mix well, put a heavy weight to the radish strips, marinate for 24 hours, 24 hours, the pickled radish strips into the sun 1-2 days, until the radish strips into the sun into the yellow color can be, that is, the color shown in the picture below!
4, put the sun-dried radish into a bowl, at the same time, sugar, red pepper, dried chili pepper into the bowl, mix well, put the dried radish into a sealed jar, patiently wait for 7 days can be eaten!
Tips for pickling dried radish:
1, pickled dried radish, many people are cut radish directly after the salt pickle, in fact, this practice is wrong, you must cut the radish into the water to repeatedly soak 2 to eat, this step can remove the radish's bitter and fishy flavor, which can make pickled radish out of the dried eat more fragrant and more crispy!
2, cut radish strips, radish try to cut into the size I mentioned above, if cut too fine, dried radish is sunshine into a very fine, eating is no taste, if cut too thick, will lead to dried radish into the flavor!
3, sealed without opening the lid of the dried radish, placed in a dry and ventilated place to save on the 3 years will be bad, if open the lid, it is recommended to eat within 1 month is the best, open the lid of the dried radish up to 3 months!