Pickled radish is bitter and bitter. Take it out and pickle it with salt water. When the radish becomes soft, dry the water inside, so that it won't be bitter to pickle again. Then put it in a jar and marinate it with salt, so that the pickled radish will taste better.
Generally, radishes have bitter taste. It is possible that the fleshy root contains momordicin, which makes radish bitter. Because partial application of nitrogen fertilizer, lack of phosphorus and potassium fertilizer, premature sowing or hot weather will cause bitter taste of fleshy roots, it is also important to choose radish.
Choose the right variety for pickled radish. White radish is less spicy than green radish, and white radish or white radish is less bitter, so that pickled radish can be avoided and the production is relatively simple.
Pickling temperature and location
Generally, the temperature of pickles should not exceed 20 degrees Celsius above zero, otherwise pickles will rot and deteriorate quickly. In winter, we should keep a certain temperature, generally not less than minus five degrees Celsius, and it is best to keep it at two to three degrees above zero. If the temperature is too low, pickles will go bad and taste bad if they freeze.
Crispy vegetables should be stored in a cool and ventilated place. After vegetables are pickled, except fermented pickles, the reprocessed pickles should be opened at the early stage of pickling, and the pickles should be placed in a cool and ventilated place, so as to facilitate the pickles to generate heat.
Pickles rot and deteriorate, mostly because the storage location of pickles does not meet the requirements, the temperature is too high, the air is not circulating, and vegetables can not breathe in time. And the pickled pickles should not be exposed to the sun.