Half a radish (1 kg 500g).

Ingredients: salt 1 5g, sugar15g, white vinegar (10ml), 4 tablespoons of soy sauce (50ml), 200ml of cold water, and small bowl1piece.

Exercise 1. Dice the white radish (prepare 15g salt and sprinkle it evenly on the radish several times);

2. find a big bowl, spread a layer of radish slices on the bottom of the bowl and sprinkle a few grams of salt. Cover with two layers of radish slices after sprinkling salt;

3. Sprinkle salt evenly, then cover with two layers of radish slices and repeat all the work.

Second, homemade pickled radish pickles:

material

Radish, millet pepper, sugar, soy sauce, vinegar, garlic, ginger and dried pepper.

step

1. Radish can be washed, peeled, diced or sliced. If sliced, it is best to cut it into four and a half, and the thickness is about 1 to 2 mm

2. Add sugar evenly and dehydrate for one hour. My family forgot to buy sugar, so I ground it into powder with sugar cubes. Some recipes are dehydrated with salt. It's best not to do this. Radish is bitter and tastes worse than sugar.

3. After dehydration, add half a spoonful of soy sauce (for seasoning and coloring) or replace it with soy sauce (the ratio of soy sauce to soy sauce is 2: 1), and add more vinegar. I added about 1/4 bottles of vinegar, and less than half of the radish was enough. Then add millet pepper, dried pepper, garlic slices and a little shredded ginger and mix well.

Marinate it in a container for one night, and then you can eat it. Usually, it is sealed and stored in the refrigerator.

Third, Hangzhou pickled radish:

Hangzhou-style pickled radish, which originated in Hangzhou, is one of the most famous pickled vegetables in Zhejiang cuisine. It is crisp, tender, salty and delicious. Because radish itself has the effects of promoting digestion, regulating qi and resolving phlegm, it can be said that radish is cheap and good as a pickled food. In addition, after soaking in the brine of Hangzhou time-honored soup, the amino acid composition is more abundant, appetizing and helping food, and it is sour and fragrant.

1. Wash the prepared white radish with clear water. Don't peel, dehydrate and slice directly. Peeling will affect the taste of white radish, making pickled radish less crisp and tender.

2. Add appropriate amount of edible salt to white radish slices and marinate for half an hour. After pickling, pour out the salted water, and then take out the radish slices to squeeze out the water.

3. Add a proper amount of white sugar to marinate for half an hour, and then take out the squeezed water, so that the spicy taste of white radish will be removed a lot.

4. Put the pickled radish slices in a large bowl, add soy sauce, white sugar, white vinegar and a small amount of water, mix and pickle, and the amount of seasoning should not exceed the radish slices, then seal and put them in a cool place. Radish slices can be tasted the next day, and you can take them out whenever you want.