It is very common to pickle whole radishes, especially in the 1960s and 1970s, when many pickle factories pickled whole radishes. The pickled radish is firstly used as a semi-finished product to make sauce, and secondly, it is made into salted blanks and processed into radish strips. Some products are directly supplied to the market for fresh consumption.

Different regions have different raw materials, different pickling times, and different ingredients.

1. Selection of raw materials

Zhejiang radish strips, Jiangsu health The radish is made from long white radish and tubular radish. The pickled radish heads from Hubei Hong'an and the palm radish from Henan are smaller.

Second, pickling time

The earliest pickling time for white radish and red radish in the south can be done in early October, while for the green radish in the north it can be done later, after the frost at the earliest.

Third, condiments

The amount of salt used for 10 kilograms of radish is between 1 and 2 kilograms, and the difference is large. In the south, melon sweet sauce, noodle sauce, and bean paste are often added for sauce. system, while in the north, tempeh and soy sauce are often used.

Now I will share an old recipe with you

10 kilograms of fresh white radish heads, 1.0-1.3 kilograms of salt, 1.8 kilograms of sweet noodle sauce, 1.2 kilograms of melon sweet sauce, and 1.5 kilograms of sweet soy sauce. 1 kg of white sugar, 0.3 kg of MSG.

Remove the head, tail, roots and whiskers from the radish, wash them, place them in a cool place to dry, and put them into a vat for pickling. A layer of radish, a layer of salt, and more salt on top. Put stones on the top, pour the cylinder once on the third day, and turn it over once every two days, three times in a row.

Take it out after about 15-20 days, soak it in clean water, take it out after 4 hours, dry it and put it into a cloth bag. For every 10 kilograms of fresh radish, you can get 5-6 kilograms of salted radish, and then put it in the sauce Soak in liquid.

The ingredients for the sauce are 3 kilograms of sweet noodle sauce and 2 kilograms of sweet melon sauce for every 10 kilograms of salted radish heads. The bag should be picked up once after 3 days (carrying the bag is to take the bag out of the sauce and put it in again), From now on, I will pick up my bag every two days. After picking up the bag for the third time, marinate for another 4-5 days, take out the bag, pour out the radish tops, and drain the salty juice.