This is the first step in pickled radish. So you have to salt it first.
How to soak radish in salt water? Is it Sichuan pickled radish? If yes, please see: do not have oily water and a lot of raw water during the whole indoor operation; Production-opaque, sealable, non-metallic large jar (8 kg radish); The radish is completely submerged by boiling water at room temperature, and a few drops of milk with bacteria, brown sugar and half a catty of salt are marinated in several stages-put a little, dilute it, put a little, dilute it and then put it; Inspection method-one or two days to hear the sound of bubbles (successful), three days, five days and seven days to open the coffin for autopsy, mainly depending on the taste, don't be curious; Storage method-sealed, dark, add brown sugar and salt water, medium oily water; Shelf life-one season, two years, it is recommended not to exceed 3 years.
Fuyong, where can I find pickled radish for sale: white radish or carrot? I suggest you use carrots, because the meat inside is red and looks good, and it has an appetite. Two or three slices of ginger, sweet and sour, mainly depends on the size of the radish you use. The ratio of sweet and sour is almost 2: 1. Add two or three spoonfuls of water to dilute this sweet and sour juice slightly. Salt practice: slice carrots (white), cut them less if you want to eat them that day, otherwise the carrots will not taste good if they are left; Put the radish slices into the pot, sprinkle with salt and marinate for about 20 minutes. The thinner the slice, the shorter the curing time. Turned over several times during the period; After pickling, put the pickled radish slices into a glass bottle, put Jiang Ye into the bottle together, and plug it tightly; Mix water, sugar and vinegar in a small pot, bring to a boil, and stir while cooking until the sugar is completely melted. Then you can taste whether it is too sour or too sweet. After boiling, pour this sweet and sour juice into the radish bottle while it is hot. Sweet and sour juice will not flow through the radish strips, and then cover the bottle after cooling. Leave it at room temperature for a day and you can eat it. If you can't finish it, put it in the refrigerator. Raw material: white radish or carrot. I suggest you use carrot, because the meat inside is red and looks good, and there seem to be two or three slices of ginger (13 slices) in the pickling process. The amount of sweetness and sourness mainly depends on the size of the radish you use. The ratio of sweet and sour is almost 2: 1. Add two or three spoonfuls of water to dilute this sweet and sour juice slightly. Salt practice: slice carrots (white), cut them less if you want to eat them that day, otherwise the carrots will not taste good if they are left; Put the radish slices into the pot, sprinkle with salt and marinate for about 20 minutes. The thinner the slice, the shorter the curing time. Turned over several times during the period; After pickling, put the pickled radish slices into a glass bottle, put Jiang Ye into the bottle together, and plug it tightly; Mix water, sugar and vinegar in a small pot, bring to a boil, and stir while cooking until the sugar is completely melted. Then you can taste whether it is too sour or too sweet. After boiling, pour this sweet and sour juice into the radish bottle while it is hot. Sweet and sour juice will not flow through the radish strips, and then cover the bottle after cooling. Leave it at room temperature for a day and you can eat it. If you can't finish it, put it in the refrigerator.
Step diagram of hot and sour pickled radish, how to make the main ingredients of hot and sour pickled radish.
1 white radish
condiment
salt
Proper amount
refined sugar
Proper amount
white vinegar
1 bottle
The practice of hot and sour radish
1. First, wash, peel and slice a white radish!
2. After slicing, add some salt to marinate 10 minutes or so.
3. Hehe, change to a bigger pot, this one is salted.
4. Then, put the chopped white radish in this pot and soak it in the prepared pickle water! This pickle water is also very simple to make. Get a big irrigation, as long as it can be sealed. Then add white vinegar, sugar and pickled pepper.
5. Have a look, it's full. Cover and refrigerate in the frost. You can eat it in 3-4 days.
How to make hot and sour pickled radish 1. Choose a fresh white radish and wash it with salt or baking soda.
2. cut the radish into thin strips, the radish skin can be kept, and it is very crisp when brewing.
3. Rub the white radish with a little salt, and then take it to the balcony to dry for 4-5 hours until the radish strips are slightly soft and the water on the surface is dry.
4. Prepare a clean and sealed pickle jar, and wash it without oil. Boil a pot of boiling water, let it cool completely, and then pour it into the jar. The amount of water is about half that of the jar.
5. Prepare the mother water for making pickles. Scoop 3.5 spoons of salt with the small spoon in the picture, and put it in water and mix well.
6. Scoop 9 tablespoons of white vinegar with the spoon in the picture and mix well.
7. Just 2-3 drops of white wine, no more.
8. Rock sugar is about 4 yuan.
9. Refers to the right amount of pepper, cut into small pieces and put into the mother water.
10. Sprinkle with 7-8 fragrant leaves. The mother liquor of kimchi is ready.
1 1. Put the dried radish strips, cover them and put them on the balcony. About two days in summer and 3-4 days in winter, radish strips are sour and can be eaten.
12. Pickled radish will continue to ferment at room temperature, so after the acidity reaches its own requirements, put it in the refrigerator to slow it down and keep it sour, and the taste will be cold and refreshing.
How to eat hot and sour pickled radish? Wash a white radish first, peel and slice it!
2. After slicing, add some salt to marinate 10 minutes or so.
3. Hehe, change to a bigger pot, this one is salted.
4. Then, put the chopped white radish in this pot and soak it in the prepared pickle water! This pickle water is also very simple to make. Get a big irrigation, as long as it can be sealed. Then add white vinegar, sugar and pickled pepper.
5. Have a look, it's full. Cover and refrigerate in the frost. You can eat it in 3-4 days.
6. It doesn't look good, but it tastes good. Hee hee!
The practice of sweet and sour pickled radish, how to eat sweet and sour pickled radish, sweet and sour materials.
condiments
1 white radish
condiments
energy
1 block
Pepper (red, small)
five
garlic
1
refined sugar
5 teaspoons
white vinegar
5 teaspoons
salt
3 teaspoons
Cold water
Proper amount
The practice of sweet and sour radish.
1.
Wash radish, ginger, red pepper and garlic. After washing, it is best to rinse with cold boiled water and dry the water, including all the utensils, without running water.
2.
Peel the radish, cut it into strips, sprinkle with about 3 teaspoons of salt, mix well and marinate slightly, and squeeze out the water for use after 8 minutes.
3.
The second step is to cut ginger and red pepper for later use while curing.
4.
Add ginger, red pepper, garlic, sugar and white vinegar into the squeezed radish strips and mix well.
5.
Put the mixed radish strips into a sealable container. I chose a glass sealed bottle, filled it with cold water, covered it and waited in the refrigerator.
6.
In a couple of days, you can taste the crisp and sour dried radish. The garlic in the picture is another kind of pickled garlic.
You can eat it the next day if you are impatient, but the taste is not harmonious enough. It will be * * *.
Cooking tips
1, all ingredients and utensils must not be stained with raw water;
2, white radish must be squeezed dry with salt, otherwise the taste is not crisp;
3. Put it in the refrigerator after production. If there is no refrigerator, you can put it in a dry and cool place.
Steps of sour and refreshing pickled radish, how to make a good way to eat homemade sour and hot pickled radish 1 1. Choose a fresh white radish and wash it with salt or baking soda.
Step 22 of homemade hot and sour pickled radish. Cut the radish into thin strips, the radish skin can be kept, and it is very crisp when brewing.
Step 33: Rub the white radish with very little salt, and then take it to the balcony to dry for 4-5 hours until the radish strips are slightly soft and the water on the surface is dry.
Step 44: Prepare a clean, sealed pickle jar, and wash it without oil. Boil a pot of boiling water, let it cool completely, and then pour it into the jar. The amount of water is about half that of the jar.
Step 55 of homemade hot and sour pickled radish. Prepare the mother water of kimchi. Scoop 3.5 spoons of salt with the small spoon in the picture, and put it in water and mix well.
Step 66 of homemade hot and sour radish. Spoon 9 tablespoons of white vinegar on the picture and mix well.
Step 77 of homemade hot and sour radish. Just 2-3 drops of white wine, no more.
Step 88 of homemade hot and sour radish. 4 rock sugar or so.
Step 99 of homemade hot and sour radish. Refers to the right amount of pepper, cut into small pieces and put into the mother water.
The production steps of hot and sour radish are 10 10. Sprinkle with 7-8 fragrant leaves. The mother liquor of kimchi is ready.
The production steps of hot and sour pickled radish are111. Put the dried radish strips, cover them and put them on the balcony. About two days in summer and 3-4 days in winter, radish strips are sour and can be eaten.
Production steps of hot and sour pickles: 12 12. Pickled radish will continue to ferment at room temperature, so after the acidity reaches its own requirements, it should be put into the refrigerator for refrigeration to slow down the acidification and make the taste cool and refreshing.
How to eat hot and sour pickled radish strips? White radish is the main ingredient of hot and sour radish strips.
1 root
condiments
salt
3 teaspoons and a half
white vinegar
9 teaspoons
Finger pepper
Proper amount
Mircia
8 tablets
crystal sugar
4 capsules
Chinese hard liquor
3 drops
step
1. Choose a fresh white radish and wash it with salt or baking soda.
2. cut the radish into thin strips, the radish skin can be kept, and it is very crisp when brewing.
3. Rub the white radish with a little salt, and then take it to the balcony to dry for 4-5 hours until the radish strips are slightly soft and the water on the surface is dry.
4. Prepare a clean and sealed pickle jar, and wash it without oil. Boil a pot of boiling water, let it cool completely, and then pour it into the jar. The amount of water is about half that of the jar.
5. Prepare the mother water for making pickles. Scoop 3.5 spoons of salt with the small spoon in the picture, and put it in water and mix well.
6. Scoop 9 tablespoons of white vinegar with the spoon in the picture and mix well.
7. Just 2-3 drops of white wine, no more.
8. Rock sugar is about 4 yuan.
9. Refers to the right amount of pepper, cut into small pieces and put into the mother water.
10. Sprinkle with 7-8 fragrant leaves. The mother liquor of kimchi is ready.
1 1. Put the dried radish strips, cover them and put them on the balcony. About two days in summer and 3-4 days in winter, radish strips are sour and can be eaten.
12. Pickled radish will continue to ferment at room temperature, so after the acidity reaches its own requirements, put it in the refrigerator to slow it down and keep it sour, and the taste will be cold and refreshing.
How to make radish acid in vinegar?
A white radish
Vinegar 100 ml
Sugar 45g
Salt15g
Appropriate amount of cold boiled water
One millet pepper (you can put more if you like spicy food)
Method for soaking radish acid with vinegar
Peel the radish, cut it into strips with a thickness of 1 cm, and cut the millet pepper into sections.
Add 5g salt, mix well and let stand for half an hour.
Mix vinegar, sugar and 10g salt, and put them in a glass bottle together with radish strips and pepper segments.
Add the right amount of water until the radish is just soaked.
Put it in the refrigerator for two days (normal temperature is enough in winter) and you can eat it.