How to make sauerkraut with white radish, how to make sour radish is the easiest

It depends on what flavor you like, whether you prefer a sour flavor or a sweet flavor.

1.Slice the radish first (the thinner the better).

2.Sprinkle salt on the sliced radish and rub well.

3.Wait for it to come out of the water (about 20 minutes) and then pour it out.

6.After half a day, try it (and flip it a few times if it's not good).

The preparation of sour radish is as follows:1. First peel off the skin of the radish, then clean the radish with water, cut the radish into thin slices with a knife and put it in a bowl.

2. Put salt in a bowl, stir well and marinate for 15 minutes, after marinating, pour out the water from the radish pickle.

3. Then clean the radish with water, cut the radish into thin slices with a knife, and put it in a bowl.

4. If you feel that the white vinegar is too sour, you can pour cold water into the white vinegar.

Prepare ingredients: white radish, pickled pepper, red pepper, Sichuan pepper, edible salt, sugar, white vinegar.

Method: First of all, we clean the white radish, then cut the white radish into strips and put it in a large container, then pour in an appropriate amount of edible salt, stir evenly and marinate for 1 hour. (You don't need to peel the sour radish to make it, I personally think that the pickled sour radish skin is crispier and more delicious, and the edible salt is added according to the amount of white radish).

Step 2: Pour an appropriate amount of water into the pot, then pour 5 pickled peppers, 5 red peppers, 3 grams of Sichuan pepper, 80 grams of sugar, and 500 ml of white vinegar into the pot, and then boil the soup in the pot over high heat, turn off the heat and set aside.

Step 4: Finally, we put the pickled radish into the freshly cooled kimchi water, then put it all into the container with the kimchi, cover it and put it in the refrigerator for 24 hours.

Tips: 1: When we make sour radish, most people directly put white vinegar, sugar, pickled pepper, and other seasonings directly into the container containing kimchi, this practice is wrong, the correct way should be, first put all the seasonings needed for kimchi into the pot and boil and then let it cool, and then pour it into the kimchi.

2: To make sour radish, you must first marinate it with salt for an hour, so that the sour radish will be crispier and more flavorful.

Stir-fried chicken offal with sour radish:

Chicken offal, chives, red peppers, sour radish.

Sour radish slices or grains, chicken offal, ginger shreds (chicken kidneys or chicken intestines) after cutting, hot pan oil, first fry sour radish, then ginger shredded chives and chives to fry chicken offal, if you eat spicy, you can fry some red pepper shreds together, seasoning, fry until almost when the sour radish is poured down and stir-fry together, put on a plate, a plate of delicious and good-looking sour radish fried chicken offal is baked.

Stir-fried pork belly with sour radish:

Pork belly, parsley, chili, sour radish. Ingredients: ginger, green onion, salt, light soy sauce, pickled pepper, cooking wine, corn starch, chicken powder, a little sugar.

1. Prepare all the materials. 2. Slice the sour radish, cut the parsley into sections, and shred the pepper. 3. Cut the pork belly into thin slices and mix it with cooking wine and a little corn starch and marinate it for later use.

4. Slice ginger and garlic and cut green onions. 5. Put oil in the pot, and slide the pork belly out of the hot oil for later use. 6. Put oil in the pot, stir-fry ginger and garlic, add radish and chili shreds, etc. and stir-fry to bring out the flavor.

7. Pour in the pork belly and stir-fry. 8. Pour in a little water and cook slightly, let the pork belly taste, add salt, sugar, light soy sauce, a little dark soy sauce, chili, green onions, chicken powder and stir-fry well to serve.

Stir-fried minced meat with sour radish and capers:

Sour radish, capers, lean pork, 2 cloves of garlic, appropriate amount of green onion and chili, red oil bean paste, a little salt.

Method 1: Slice the sour radish, cut the beans into cubes, shred the meat, and chop the garlic, green onion and chili pepper for later use. 2. Heat oil in a pot and stir-fry the garlic until fragrant, add chili peppers and shredded meat and stir-fry to change color. 3. Pour in the radish and beans and stir-fry, then put a little red oil bean paste, salt and stir-fry, sprinkle with chopped green onions.

It is recommended that the family buy more rice before making this dish.

The preparation of stir-fried meat with sour radish.

The sour radish soaked in the jar, take a lump out, chop it, slice the lean meat and shred it at will, and garlic at will. Finely chop the peppers.

Heat the oil, fry the sour radish first, stir-fry for a while, then add the chili, fry until half-cooked, pull it to the side, and put the garlic to stir-fry the lean meat in the pan in the vacant place.

When it changes color, pull the sour radish back and fry it together, adding a little light soy sauce. Simmer a little water for a while, and then add salt to taste when the water is dry. A little MSG is done.

Yes, duck soup with sour radish, fried shredded pork, etc., are all delicious.

The practice of radish sauerkraut is mainly divided into the following steps, first peel the pineapple and cut it into small pieces, marinate it with salt to remove the water, and then wash it with water for later use. After that, put cold boiled, sugar and white vinegar in the container, then add radish, seal it, and put it in the refrigerator for 3 days before eating.

Radish sauerkraut tastes sweet and sour, and it tastes very good with porridge. So how is radish sauerkraut made? Let's share with you the specific practice.

01 First, wash the white radish, peel off the skin, and cut it into small pieces of appropriate size.

02 After that, put the cut radish in a container, add an appropriate amount of edible salt, stir well, and marinate for about 2 hours.

03 After the radish is marinated, discard the excess water and rinse it with water.

04 After that, take a glass bottle, add an appropriate amount of cold boiled water, sugar and white vinegar, stir well to make a sauce.

05 Finally, put the radish in a clean container, pour in the juice, then seal the container and put it in the refrigerator for about 3 days before eating.

Preparation of sour white radish

Sour radish sea fungus duck soup.

Ingredients] 1 duck, 1 sour white radish, 2 carrots, 20 grams of dried kelp, 10 grams of sea fungus, 6 pickled peppers, 3 slices of ginger, 2 green onions, a little wolfberry, 10 grams of cooking wine, 10 grams of white vinegar, 10 grams of sugar, 15 grams of salt.

Method] 1. Peel and wash the carrots and sour white radish, and cut them into long strips about 5cm long and 1cm wide.

2. Put the chopped carrots and sour white radishes into a bowl, add salt and mix well, marinate for 30 minutes, and skim off the excess brine.

3. Cut the pickled pepper into small pieces and add them to the bowl, add sugar and white vinegar, cover with plastic wrap and marinate for 2 hours. (In summer, keep it in the refrigerator.) Radishes pickled in this method can be used to make soup in a short period of time, and can also be used as a snack to accompany a meal. ）

4. Cut the duck into large pieces and wash them, soak the kelp knot and sea fungus and set aside.

5. Pour an appropriate amount of water into the pot, put in the duck pieces, add cooking wine, cook until the foam overflows, remove the duck pieces and rinse them well. The fishy smell of duck meat is large, so be sure to blanch it with water in advance to remove the fishy smell and fat of the duck meat itself.

6. Put the blanched duck pieces in the casserole, pour in the water that has not been used for the ingredients, add ginger slices, green onions, and wolfberries, and bring to a boil over high heat. It is best to put enough water at one time, and refilling the water halfway will affect the taste. If you like a fragrant taste, you can put more duck meat, and if you like a lighter taste, you can put more vegetables and a bone-in duck leg.

7. Turn the heat to low, cover the pot and simmer for about 2 hours, and cook until the duck meat can be poked through with chopsticks.

8. Add the pickled sour radish, soaked kelp knots and sea fungus, and simmer over medium heat for about 30 minutes. (Depending on the saltiness of the soup, add salt as appropriate.) ）

9. A mouthful of soup, a mouthful of meat, and a pair of smooth sour radish with chopsticks, accompanied by a bowl of moist and glutinous rice, is really comfortable.

2. Of course, the old duck soup has to choose the old duck, so that it is easier to remove the fishy smell of the duck, and the duck is generally more than one year old.

1. Prepare a pottery jar that can be filled with hinged leaf water, wash it, and the capacity should be 10 liters.

2. Prepare about 2 liters of rice soup and 5 liters of cold boiled water.

3. Pour the rice soup and cold boiled water into the jar, add an appropriate amount of salt and sugar, and add garlic and garlic sticks according to your preference.

4. Cut the radish into centimeter-thick slices (if the radish is small, you can put it whole), wash it with cold boiled water and put it in the jar (local red-skinned radish is better).

5. Add water to the hinged leaves, and then cover the jar lid (to avoid breathing and causing the acid water to change its flavor and shape), and after 4-5 days, the radish slices will be light red, take it out, add an appropriate amount of monosodium glutamate and chili pepper, and then add an appropriate amount of salt and sugar according to your own preferences.

In addition, vegetables such as knife buckets, radish petioles, and green vegetable petioles can also be put into the jar.

Remember!! Do not add raw water to prevent the sour water from changing its flavor and making the sour water salivate.

It takes some time and patience to make delicious cabbage and pickled white radish. Here's a common pickling method to make it as delicious as possible:

For cabbage: 1Prepare the cabbage: Wash and cut the fresh cabbage into appropriately sized chunks or strips.

2.Salting: Spread a layer of cabbage in a clean container and sprinkle an appropriate amount of salt on each layer of cabbage. Repeat this process until all the cabbage is used up. Be careful to keep pressing the cabbage to release moisture.

3.Marinate: Cover the container with a lid and let it sit at room temperature for about 4-6 hours so that the cabbage can come out of the water adequately.

4.Wash: Rinse the cabbage with clean water to remove excess salt. Then drain the cabbage.

5.Seasoning: Add an appropriate amount of chopped green onion, ginger and garlic, chili powder, Sichuan pepper powder, sugar and monosodium glutamate to the pickled cabbage. The amount of seasoning can be adjusted according to personal taste.

6.Patting: Beat the seasoned cabbage evenly with your hands so that it can better absorb the seasoning.

7.Fermentation: Place the cabbage in a clean, airtight container with a lid. It is then placed at room temperature for about 1 to 3 days to allow the cabbage to ferment.

8.Refrigeration: After fermentation, transfer the pickled cabbage to the refrigerator for refrigeration. Refrigeration can help preserve its taste and freshness.

For sour white radish:

1.Prepare the white radish: Peel and cut the fresh white radish into suitably sized pieces, strips, or slices.

2.Salting: Spread a layer of white radish in a clean container and sprinkle the appropriate amount of table salt on each layer of white radish. Repeat this process until all the white radishes have been used. Be careful to keep pressing the white radish to release moisture.

3.Pickling: Cover the lid over the container and let it sit at room temperature for about 2-4 hours so that the white radish can adequately water the locust branches.

4.Wash: Rinse the white radish with water to remove excess salt. Then drain the white radish.

5.Seasoning: Add an appropriate amount of chopped green onion, ginger and garlic, chili powder, Sichuan pepper powder, sugar and monosodium glutamate to the pickled white radish. The amount of seasoning can be adjusted according to personal taste.

6.Patting: Beat the seasoned white radish evenly with your hands so that it can absorb the seasoning better.

7.Fermentation: Place the white radish in a clean, airtight container and cover with a lid. It is then left at room temperature for about 1 to 3 days to allow the white radish to ferment.

8.Refrigeration: After fermentation, transfer the pickled sour white radish to the refrigerator for refrigeration. Refrigeration can help preserve its taste and freshness.

Please note that the above steps are for reference only, the actual marinating time and seasoning ratio can be adjusted according to personal preference. Also, throughout the marinating process, make sure to use clean containers and utensils and avoid adding too much salt and spices.

Preparation of sour white radish

Ingredients: 1 white radish (about 800 grams), 200 grams of rice vinegar, 1 tablespoon of salt, appropriate amount of sugar, 30 grams of rock sugar, 5 millet peppers, 8 pickled peppers, half a lemon, 50 grams of pickled pepper water.

Directions: 1. Prepare the required ingredients first.

2. Scrub the skin of the white radish with salt, rinse and drain the water, and cut off the head and tail with a knife.

3. Divide the radish into four small pieces and cut them in half.

4. Then cut the white radish cubes into strips.

5. Put the white radish strips into a large pot, sprinkle with a little salt and marinate for 30 minutes.

6. After the radish strips are marinated in water, pour out the brine.

7. Clean with purified water and grab dry water for later use.

8. Wash and remove the millet pepper, wipe off the water, and cut small circles with a knife.

9. Mix the ringed millet pepper and white radish strips well.

10. Then add a little salt, sugar, pickled pepper and pickled pepper water, mix well.

11. Wash the lemon and dry it and cut it into slices.

12. Finally, add the seeded lemon slices, rock sugar and rice vinegar to the pot and mix well.

12. Cover with plastic wrap and refrigerate and marinate for more than six hours.

13. It can also be divided into several portions and packed into sterilized glass jars for sealed and refrigerated storage, which is more convenient to eat. Tips:

1. Don't peel the white radish, it tastes crispier.

2. White radish strips can be marinated overnight for more flavor.

3. The amount of rice vinegar and sugar can be adjusted according to your own taste, and if you like to be a little sour and sweet, add more vinegar and sugar, and vice versa.

4. If there is no lemon, you can leave it alone.