How can we keep these cabbages and radishes well in the long winter and eat them for a whole winter? Smart Northeasters thought of this good method-pickled radish has a unique taste. Although it is not as moist and crisp as fresh radish, it is more popular and delicious to make it into a side dish, with porridge in the morning or steamed bread in the evening. Let's learn about its pickling process.

Raw materials: radish, big salt.

Practice steps:

Step 1 After the radish is bought back, rinse it with clear water to clean the soil on the surface of the radish, then put a chopstick under the radish, cut it slowly with a knife, not too thick, cut it from beginning to end, then turn around and continue cutting, and then cut it into hemp fiber radish.

Step 2: The salt used for pickling radishes is large grain salt, which is much thicker and larger than the refined salt used in our home, so that it can be slowly melted and the radishes can be marinated thoroughly. In this way, a layer of large grain salt is laid on the bottom of the basin, then several cut radishes are put on it, and then the radishes are sprinkled with large grain salt. You can rub it with your hands slightly, so that the salt can be evenly coated on the surface of the radishes, then put a layer of radishes, and then sprinkle the salt, and so on.

Step 3: After a day or so, the salt will kill the water in the radish, and the water will be poured out.

Step 4, take the radish out and hang it on the rope set up in advance, just wait for the north wind to blow and dry the radish.

Step 5: After a few days, the water in the radish is dried by the north wind, and then it can be preserved. Of course, it can be eaten directly in cold salad in about three days.

Tips:

Pickled radish should use large grains of salt, not refined salt. First, the cost is high. Second, the salt is too fine to pickle.

Works from pomegranate tree 2008 in gourmet world.