When you pickle radish in a vat, you must put enough salt, and the weight of radish is proportional to the weight of salt. Therefore, to pickle 10 Jin radish, that is, a vat of radish, you need to use 50 grams of salt, neither too much nor too little, and when you pickle radish, you need to stir the salt evenly. If it is unevenly distributed, it will affect the taste of radish. If the salt content is insufficient, it will not play a preservative role. In addition, the pickling time is generally about 20 days, and it should be sealed. If there is rot, don't eat it.

Pickling, generally cut into strips or shreds, used to be more shredded, because shredded radish takes a long time to eat as a dish, mostly cut into strips or diced. After cutting, choose sunny days to dry for a few days, then marinate with salt, add seasonings such as pepper, ginger and garlic, and press them tightly with round stones. After half a month, you can open the altar to eat. This kind of pickled radish chews "jerkily" and bites.

Matters needing attention in pickled radish

1, wash the white radish, cut it into four and a half without peeling, and then cut each radish into triangles. Next, cut the white radish into the shape of a clamping blade, that is, every three pieces are a group, and don't cut it in the middle.

2. When curing, salt is no longer used, but sugar is used instead. Add 20 grams of white sugar to the cut white radish, stir well and then let it stand for 2 hours. During the period, it can be stirred in time to make the pickling more uniform. This pickling method can not only remove the moisture of radish, make it more crisp, but also remove the odor.

Refer to Baidu Encyclopedia-Pickled Radish for the above contents.