Pickled radish can be eaten in two or three days at the earliest. Pickled radish tastes refreshing, which can promote digestion and eliminate food accumulation. Here's how to make pickled radish.

The specific method of soaking radish

1. 1 white radish, peeled, cut into radish slices and put in the pot.

2. Add some salt to the pot and mix well. After pickling for 30 minutes, wash the salt, then add appropriate amount of sugar and mix well, and then marinate for 30 minutes.

Third, take another bowl, add a proper amount of crystal sugar, melt it with hot water and cool it, then add a proper amount of salt, 2 tablespoons of aged vinegar, 1 spoon of light soy sauce and half a spoonful of light soy sauce, and stir it into seasoning water.

After 4.30 minutes, wash the sugar with clear water, then squeeze out the water and put it in the fresh-keeping box. Add appropriate amount of ginger slices and millet pepper rings, pour in seasoning water and stir well. Cover and marinate for 2 days, then serve on a plate.

Extended data:

Efficacy and nutritional value of pickled radish

Enhance human immune function: Radish is rich in vitamin C and trace element zinc, which helps to enhance human immune function and improve disease resistance.

Help digestion: mustard oil in radish can promote gastrointestinal peristalsis, increase appetite and help digestion.

Help the absorption of nutrients: Amylase in radish can decompose starch and fat in food and make it fully absorbed.

Anti-cancer: Radish contains lignin, which can improve the vitality of macrophages and devour cancer cells. In addition, radish contains a variety of enzymes, which can decompose carcinogenic ammonium nitrite and have anti-cancer effect.

References:

Pickled radish-Baidu Encyclopedia