Pickled radish was often eaten when I was a child, probably because there were too many radishes at home, but I liked it very much. It's sour, crisp and fragrant. It's good. At that time, as long as I ate porridge, I would take the initiative to take some pickled radish from the bottle and never tire of eating it.
It's winter. I pickled some radishes myself. My family likes them. The good method I learned from my mother is particularly practical and feels better than what I bought.
Pickled radish is a very common pickle, which is sold outside, but it is recommended that you make it yourself. After all, it is cleaner and more hygienic, without any additives, and can be safely eaten.
Speaking of pickled radish, some people want to do it but can't do it well. The radish is not sour and crisp enough, and it is not fragrant. So share your experience. Pickled radish, remember "3 tips". Pickled radish is crisp and fragrant, more delicious than bought, and durable! Let's look at the details.
Detailed practice:
Prepare a fresh white radish with plenty of water. Generally, pickled radish is more delicious. Wash the white radish clean, because you don't need to peel it, so you must be careful when cleaning it, and clean it with roots and nests.
After the white radish is cleaned, it can be cut into strips of similar size or cut into pieces. Put it in a large bowl, sprinkle a spoonful of salt or sugar, add a little pepper, stir it a few times by hand and marinate it for at least an hour. After a long period of pickling, radish will ooze a lot of water.
It's almost time to pickle radish. Mix a bowl of juice, add white vinegar, salt, sugar, white wine, pickled pepper, pepper water and ginger slices into the bowl, and stir well for later use.
Finally, squeeze the water out of the radish, put it in a bottle or bowl, pour the juice, cover it and soak it for one night, so that the pickled radish is ready. As long as it is soaked for eight hours, the radish is delicious and edible. It tastes crisp and fragrant, and it's really good.
3 tips:
Tip 1: After the radish is cut into strips, sprinkle with salt or sugar and marinate for at least one hour. If the pickling time is too short, the pickled radish will taste bad, so after pickling for one hour, squeeze out the water from the radish.
Tip 2: Pickled radish is more fragrant. It's best to change the cold boiled water into Chili water, so that the pickled radish tastes more delicious.
Trick 3: If you want to make pickled radish successfully, you must know the air ball. This air balloon means not to touch raw water, oil and hands. Water should be boiled in cold water. When making this kind of pickled food, you can't touch oil, so it's difficult to succeed. Also, after the radish is poured into the juice, do not touch it with your hands to prevent bacteria from entering the soup. If you use chopsticks, clean them to ensure that there is no water or oil.