White radish storage method, white radish storage method for home use

There are two kinds of common radishes, among which white radish has good edible and medical value, and has a good effect on digestion and stomach, and is deeply loved by the public.

Buying tips: If the roots of the white radish are straight, it means that the white radish is fresh, on the contrary, if the roots are disorganized and have many branches, it may be a bran white radish. Fresh white radish is tender and white in color, smooth in skin, and normal in color.

It is better to pinch the surface to be relatively hard, and the skin is smooth, there is a sense of weight, and the sound is crisp when you flick it with your fingers.

Storage method: After the head of the washed white radish is removed, a small piece of radish leaf stalk should still be kept, and then the whole radish should be wrapped in newspaper and sealed in a plastic bag, which can be stored in the refrigerator for a long time. Fresh radish with soil can be placed directly in a place where the temperature is not high and the ventilation is not high.

Cooking skills: White radish can be eaten raw, stir-fried, boiled, made in soup or mashed juice. Those who are not suitable for cold food should eat cooked food.

Pickled radish is best when it is sour and crunchy:

Method, a white radish, ingredients: salt, sugar, vinegar, light soy sauce, dark soy sauce, millet spicy taste.

1. Clean the white radish and cut it into slices, put it in a container, sprinkle with salt and grasp it well with your hands.

2. After marinating for an hour, pour out the water oozing out of the radish, add about three spoons of sugar, and stir well.

3. Sprinkle with some chili peppers, at least five spoons of light soy sauce, one spoonful of dark soy sauce, about three spoons of vinegar, and stir well. It can be eaten after marinating for two days, and can be stirred a few times in the middle to make the taste more even.

How to preserve white radish.

1. Soil pit storage: first remove the top and roots of the white radish, if there is a pit of insect damage or cracks that need to be removed, and then almost prepare a one-meter-high and one-meter-wide soil pit, put the processed radish in, and lean on the pit wall with the roots facing up and the top down, and then sprinkle the soil pit with soil. If the pit is too dry, you can add some water to moisten it.

2. Water tank storage: Prepare a clean water tank, then fill it with water, then add the cleaned radish to the periphery of the tank, and then cover it with wet soil.

3. Refrigerated preservation: Wrap the processed white radish in white newspaper and place it in the refrigerator or cold storage for about a week.

4. Freeze preservation: first peel the white radish and cut it into uniform pieces, then add it to the fresh-keeping bag and put it in the refrigerator to freeze.

5. Cooking and freezing: In order to save the time of the next stewing, the white radish can be frozen after cooking, or it can be stored together with the stewing juice, so that it can be eaten directly after being taken out and heated when eating, which saves time and effort, and is more convenient.

6. Dry preservation: The dry preservation here is to preserve the white radish after drying, cut the white radish into shreds after processing, and then put it outdoors to expose to the sun, and then take it indoors at night, so that it can be stored for about four or five days, and then sealed and stored in refrigeration, which can be stored for about half a year.

7. Pickled preservation: This method is also a more commonly used preservation method, the white radish is salted with salt and then added to the refrigerator for refrigeration and preservation, which can be stored for about a month.

How can the big white radish be stored without chaff, rotten or black core? Just breathe in and you can store it for a long time.

I only learned today that I don't need to bury the radish in the refrigerator without burying the soil, and it will not be bad in winter, which is great, great life tips, life tips, I hope it can help you and solve your troubles, thank you!

The rural sister used three methods to store white radish, and it has been a month and a half, comparing which method is preferable.

Answer 1: The traditional soil pit storage method: remove the top and hair roots of the radish, and pick out the radish with insect wounds, cracks and too small radish, and then dig a soil pit of suitable size. Place its roots up and top down, leaning on the pit wall in order, stacking it all together, sprinkling 10 cm thick soil, and repeating it later, about four layers of yards, and the top layer should also be covered with thick soil, so that it can be well preserved.

2. Refrigerator storage method: first soak the radish that needs to be stored in water, remove the tip after controlling the water, break off all the leaves, and wrap it in plastic film. Place in the refrigerator and control the temperature at 0-5 degrees Celsius. In this way, you can eat delicious radishes all winter long.

3. Make dried radish: wash the radish, cut it into strips, and expose it to the sun; After the radish is dried, wrap it with salt, layer the radish with a layer of salt, and cover it after it is filled; After a week, take it out to dry, rub off the water, and then expose it to the sun; Strain the salted water in the bamboo straw and boil, pour in the dried radish to soak, and rub it while it is hot; Squeeze off the salt water and dry it until it turns golden brown, then put it in a clean urn and compact.

White radish is a root vegetable, after digging out of the ground, there will be roots and radish tassels, and its stem part will still provide nutrients to the stems and leaves; The white radish sold in the supermarket usually does not cut off the radish tassel, in the process of preservation, the radish tassel is always in a state of growth, you will find that even without watering, there will be shoots growing, that is because the radish consumes a lot of water and nutrients in its own body for the tassel to grow, this process will make the radish easy to become "bran" and hollow, and will also affect its taste and nutrition.

So after we buy the radish, we need to cut it 2 knives immediately, cut off the top of the radish, and then cut off the roots of the tail, taking care not to cut the flesh of the radish. In this way, the radish can retain water and nutrients to the greatest extent, so it will not be hollow in the process of preservation, and it will not be black and will not be insected. There are several preservation methods, you can choose according to the actual situation:

The first type: refrigerate and store in the refrigerator.

Put the radish in a ventilated place to dry the moisture on the surface, and then put it in a fresh-keeping bag and put it in the refrigerator for refrigeration, (you can also use a kitchen paper towel to wrap it first, and then put it in the bag) so that it can more effectively prevent the moisture in the radish from not easy to escape. It will be fresh and sweet for 7-10 days. Because the temperature of the refrigerator is about 0 5, coupled with the isolation of the fresh-keeping bag, it can effectively slow down the respiration ability of the radish.

If the radish you bought is relatively large and you can't finish it in one meal, we can wrap the cut of the radish in plastic wrap and then put it in the refrigerator to prevent it from becoming soft and black.

The second type: pit preservation.

Of course, there is another preservation method in the countryside, that is, dig a soil pit, peel off the tassels and roots of the fresh radish, and then pick out the injured and incomplete radish, and then put the intact radish root upward, top down, leaning against the pit wall, and stacking it in order. Then sprinkle the surface with soil, then continue to stack the radish, then sprinkle the soil, and so on, and then make a mark above the soil pit, and dig as you eat, so that the white radish preserved in this way can be kept fresh in mid-March of the following year. But this method only works for "local tyrants"!

The third type: cryopreservation.

If the refrigerator at home is big enough and there is enough space, we can wash and peel the white radish, then cut it into pieces, put it in a fresh-keeping bag and put it in the freezer drawer according to the amount of each time.

Fourth: Dry and store.

When the number of white radishes is large, and we can't eat it for a while, we can cut it into long strips, add salt and marinate it, then dry it and put it in a clay pot, and then add an appropriate amount of chopped chili pepper and mix it evenly and seal it for preservation. The dried radish produced in this way has a unique flavor and is the best choice for appetizing rice, as long as it avoids contact with raw water when picking, it will not become moldy and white, and can be stored for more than 6 months.

White radish is delicious and difficult to preserve, so it is stored for half a year without chaff and fresh and watery.

Store the radish in a plastic bag to keep it fresh and delicious.

How to preserve white radish:

The white radish that I bought back remove the soil on the surface, do not wash it, wrap it in white paper and put it in the refrigerator, it can be stored for a week It is still very watery, and it will not reduce the nutrients at all.

If it is for long-term storage, it can be washed, cut into large pieces, divided into small portions, packed in a clean crisper bag, and stored in the freezer compartment of the refrigerator. When eating, take out a small sachet and thaw it in the microwave or naturally, or pour it directly into the pot and simmer.

How to choose white radish:

1. Look at the color: White radish, as you can see from the name, is white. Actually, it can't be said that it's all white, the color is white, off-white, and if you have a little dirt, it's yellow-white. If it's yellow-orange, it's probably a carrot.

2. Look at the skin: When choosing white radish, it is best to choose a large one with a regular shape, so that it is easy to peel. In addition, if there are more potholes on the surface, then choose carefully, there may be insect infestation.

3. Look at the feel: A good radish feels relatively strong. If you pick it up and feel lighter, then it may be hollowed out inside, and it is very water-deficient, then, like cotton, it has no great edible value. Pick the radish to pick a heavier one, so that it is fruitful.

There are several ways to preserve white radish:

1. Soil pit storage method.

Peel off the top of the fresh radish, remove the hair roots, and strictly remove the radish with insect wounds, mechanical wounds, cracks and too small ones. Dig a 1-meter square soil pit, place the radish root facing up, top down, leaning against the pit wall, and tighten it in order. Stack a layer of radish, sprinkle a layer of pure soil about 10 cm thick, so alternately stacked, a total of four layers.

The radish is not heated before entering the pit, and is not frozen after entering the pit, and can be stored until early March of the following year.

2. Mud storage method.

Peel the top of the radish, put it in the yellow mud and roll it around to make the radish form a layer of mud shell, and stack it in a cool place. The effect is better if you cultivate another layer of wet soil outside the radish pile.

3. Storage method outside the water tank.

Put a water tank in the room, fill it with water, pile the radishes around the tank, and cultivate 15 cm thick wet soil on top.

4. Carton storage method.

Prepare a clean cloth, wet it and wring it out, and wipe the radish clean. Wipe clean and place in a cool, ventilated place to dry. Use a knife to cut off the two ends of the radish, these two parts will consume the nutrients and water of the radish, and it is easier to preserve after cutting.

Wrap each radish in old newspaper, do not have air in it, and then put it in a clean cardboard box, seal it after it is full, put it in a cool and ventilated place to preserve, just take one when you eat, it can be stored for a long time, and it will not be bad for 6 months.

5. Cellar storage method.

Many rural families in the north have earthen kilns, and the cellar is more suitable for the storage of radishes than on the ground because it is underground, and it can be stored until winter to eat.