Pickled radish often eaten as a child, may be because of too much radish at home, but I like to eat, sour and crunchy, but also with the flavor, quite good. I'm not sure if you're going to be able to get a good deal on your own, but I'm sure you're going to be able to get a good deal on your own, and I'm sure you're going to be able to get a good deal on your own.

Now in winter, I pickled some of my own radish, my family loves to eat, learned from my mother's good method, especially practical, I feel more than buy are delicious.

Pickled radish is a very common pickles, outside the sale, but still recommend that you do it yourself, after all, do it yourself more clean and hygienic, without any additives, eat rest assured.

When it comes to pickled radish, some people want to do but do not do well, do out of the radish to eat not enough sour and crispy, more fragrant, then to share the experience, pickled radish, bearing in mind the "3 tricks", radish pickled and crispy and fragrant, better than buying good, and resistant to put! Look at the detailed practice.

Detailed approach:

Prepare a fresh water sufficient white radish, generally do pickled radish white radish is more delicious, the white radish wash, because the skin does not have to peel off, so when cleaning to be a little more serious, the long roots of the nest to deal with clean.

After the white radish is cleaned, cut into strips of about the same size, or cut into pieces can also be placed in a large number of bowls, sprinkle a spoonful of salt or a spoonful of sugar, and then put a few peppercorns, a few times with the hands of the hands of the mixing, pickling for at least one hour after a long time to pickle, radish water will be a lot of seeping out.

After the radish marinating time is almost up, mix a bowl of sauce, put white vinegar, salt, sugar, white wine, small on the call, pickled peppers, peppercorns water, ginger, stir to evenly to be used.

Finally, squeeze the water out of the radish, put it into a bottle or a bowl, pour in the juice, cover and soak for one night, so that the pickled radish is ready, as long as the soak is enough for eight hours, the radish is flavored and can be eaten, eat crunchy, but also very fragrant, it's really good.

3 Tips:

Tip 1: After cutting the radish into strips, sprinkle salt or sprinkle sugar, pickle for at least one hour, if the pickling time is too short, the taste of the pickled radish will be poor.

Tip 2: want to pickle out of the radish more fragrant, it is best to change the cool white water into pepper water, so that the pickled radish made to eat more flavorful.

Tip 3: want to pickled radish production success, you should know the three non-stick, this three non-stick refers to the non-stick raw water, non-stick oil, non-stick hand, the water should be cool white, do this kind of pickled food, can not touch the oil, can not be very difficult to succeed, and radish poured into the material after the juice, do not touch the hand to prevent the hand of bacteria into the soup, then use chopsticks, then chopsticks, you have to wipe the chopsticks clean, to ensure that there is no water and oil, so that the radish will not spoil, and the water will not be used as a substitute. This way the radish will not deteriorate and is very resistant to put.