Ingredients?

1 radish is about 1.5 pounds

Adequate amount of salt

1 part sugar

Cool 2 parts boiling water

2 parts white vinegar

A large bowl of cold boiled water

2 spicy millet

How to make crispy and refreshing sour radish?

Choose sweet, crisp and juicy radishes, wash them and cut them into slices (the thickness is about half thicker than a one-yuan coin. If it is too thin, it will become soft and not crispy. You can also cut it into strips, but it will be more difficult to taste. Time It just needs to be marinated for a longer time), add salt, and gently grasp it evenly without using force. When it is soft, it will be tasty but not crispy. Marinate it for half an hour (for large strips, marinate it for more than an hour). Use more salt. During the Stir twice at intervals. If you are too lazy to stir all the time, you can soak the radish in concentrated salt water. The purpose of this step is to make the radish drain out of water. l

Take out the radish and rinse it with cold water to remove most of the salt. If you feel it is too salty when you eat a piece, you can soak it in cold water for a short time (not for too long). Prepare and put it into a clean bowl. Adjust the marinade. The ratio of water, white vinegar and sugar is about 2:2:1 until the marinade covers the radish. Add the chopped millet, mix well, cover and let stand. More than 4 hours. If the weather is hot in summer, it must be refrigerated. It is best to have iced water. In winter, room temperature is enough.

Tips

1. The radish must not stick to oil and should not be exposed to warm water throughout the process. The boiled water must be cold, not warm. So, don’t think that it’s ok if it’s cold in winter. Wash the radish in warm water! Will affect the crispiness!

2. The normal concentration of white rice vinegar is between 4 and 6 degrees. If you use 9-degree rice vinegar, reduce the amount by half. The best vinegar is rice vinegar brewed from grain;

3. In summer, put it in the refrigerator with ice water to keep it crispy;

4. Please use glass or ceramic tableware for pickled foods, not stainless steel or plastic! Even if you use Tupperware! All utensils must be clean and oil-free;

5. Don’t cook too much at one time. If you marinate for more than three days, you know about nitrite;

6. If you like spicy food, you can add more Add spicy millet. If you don’t like spicy food, don’t leave it out completely. If you really don’t like spicy food, you can add some ginger or soaked ginger to neutralize the coldness of pickled radish.

7. If you are worried about nitrite, how much can you add? Slices of fresh lemon, vitamin C can inhibit the production of nitrite. If not, you can also put a few oral vitamin C tablets...

8. If the taste is strong, you can put garlic slices, in the pickle. Replace the water with light soy sauce and add more millet pepper