1. Pickling method of sweet and sour crisp radish:
1. Wash and slice the radish, add 5 ~ 6 tablespoons of salt for the first time, marinate for about 30 minutes, and then pour off the salt water).
2. Add 2 ~ 3 teaspoons of salt for the second time, and marinate for at least 1 hour based on the fact that the radish slices are not spicy at the entrance, drain the salted water again, and then squeeze the radish slices dry by hand.
3. Mix all the materials in the marinade evenly in the basin, pour them into the radish slices that have been squeezed out of bitter water, and mix them evenly with a spoon.
4. Pour it into a clean container (it is best to use a sealed lock box) and cover it with a fresh-keeping bag to enhance the sealing performance.
5. Put the boxes together in the refrigerator and take them out the next day. The second and third days taste best.
6. After eating, the remaining marinade is cooked on the fire. After cooling, you can use it again after making some adjustments according to your own taste.
Second, the practice of homemade sweet and sour crispy radish.
1. Peel the white radish, or keep it and cut it into strips or slices you like. Don't cut it too thin, otherwise it won't have a crisp taste.
2. Put the cut radish into the pot, sprinkle with 10g salt, stir well, and marinate for about 30 minutes, so that the radish will become soft, dehydrated and spicy. After marinating, pour out the salt water, and don't bother to wash it with cold boiled water or pure water.
3. Add millet pepper, sugar and white vinegar. The radish that was not washed in the last step can be washed without salt, just a spoonful of salt, not too much.
4. Mix and stir evenly
5. Pour the radish into a sealed fresh-keeping box or glass jar. It's a fresh-keeping box. It's sterilized by scalding with boiling water before pouring, and the fresh-keeping effect is better.
6. Keep it in the refrigerator and marinate it for a few hours. It will taste better the next day!
7. This is the state of white radish after the second day, which is a little smaller. Take out a part every time you eat it, and then put it back in the refrigerator. With the extension of curing time, it finally gets better and better.
8. Sweet and sour, slightly spicy, crispy and delicious, greasy and helpful for digestion, simple, beautiful and appetizing.
Third, the practice of sweet and sour radish
1. Radish 150g
2. Cut into pieces and soak in cold boiled water with 3 grams of salt for 5 hours. (Why? Because radish has a bitter taste, it was originally salted, but later it was found that it still has a bitter taste. This time, soak the bitter taste in salt water, or put some carrots. )
3.50 g water
4.50 g sugar
5.25 grams of white vinegar
6. Put it in a pot and add hot water to boil.
7. Drain the radish and put two or three slices of ginger in the jar (or put it in a bottle).
8. Pour the boiling water from the pot into the jar while it is hot, cover it and eat it overnight.