Why is the radish kimchi I soaked not crispy

It must be softened and then pickled to have a strong, crisp taste The practice of pickling hot and sour radish (kimchi - summer hors d'oeuvres) Preparation materials: (If you don't like spicy food, you can leave red pepper unfed).

1 white radish, 1 carrot, 15 red peppers, 5 slices of ginger, 2 tsp salt.

Seasoning: 3 tbsp sugar, 6 tbsp white vinegar, 500ml water

How to make:1Peel the fresh white radish and carrot, slice the ginger, wash and drain the red pepper and set aside.

2.Cut the white radish and carrot into thick strips, put them in a clean basin, add two teaspoons of salt and mix well with your hands, and let them marinate for 20 minutes.

3.Pour 500ml of water into the pot, add sugar and boil until the water boils, the sugar dissolves, pour in white vinegar and mix evenly, and let the boiled sweet and sour water cool.

4.Use a knife to cut the red pepper on the side, and there is a slit to make it easy to taste.

After a few minutes, the carrots begin to marinate out of the water, so grab the radish strips with your hands and drain the water. The purpose of this is to remove the raw and astringent taste of the radish.

6.Take two sealable lockboxes or other containers (not iron) and add sliced ginger, red pepper and radish strips.

7.Pour in the cool sweet and sour water, cover all the ingredients, cover and seal and let ferment at room temperature for 2 days, and then put it in the refrigerator on ice for half a day before eating it tastes better. Production experience:

1.The key to making this dish well, the first is to give the radish a raw ajerky taste, that is, to marinate the radish with salt and then squeeze the water out of the water thoroughly.

2.With sweet and sour water, the ratio of sugar to white vinegar and water is 1: sugar 2: white vinegar 50: water. Remember to use good white vinegar instead of vinegar.

3.The temperature will affect the length of fermentation, and if the temperature is high, it will ferment at room temperature for 1-2 days, and if the temperature is low, it may be fermented at room temperature for 5-6 days.

Radishes should not be soaked for too long, and they should be eaten when they are cooked.

The pickled radish is not crispy, firstly, because of the long soaking time, and secondly, there is no need to put vinegar, and it needs to be fermented naturally. If you put vinegar and it is very long, the radish will naturally be soft and not crispy. After the water is acidic, it is generally soaked for 1-2 days, and it will be brittle and delicious.

Method 1 Ingredients: 1 white radish Accessories: appropriate amount of white vinegar Appropriate amount of sugar Appropriate amount of cold boiled water Steps:

1.Peel 1 white radish.

2.Cut into small pieces. 3.Put the chopped radish in a bowl and sprinkle a layer of salt, mix well and leave for an hour.

4.Marinate for an hour and some water will come out of the radish.

5.Drain the water from the radish.

6.Rinse the radish with purified water again.

7.Prepare another bowl and add an appropriate amount to cool and boil.

8.Add an appropriate amount of sugar.

9.Add an appropriate amount of white vinegar and mix it into a juice that suits your sweet and sour taste.

10.Pour into a waterless and oil-free bottle and add the chopped radish. The juice should overflow over the turnips.

11.Screw on the lid and marinate for a day before serving.

Method 2: Cut the white radish into small squares the size of a thumb, put it in a larger basin or bucket, put salt, white vinegar, white sugar, and chili powder a little bit, and then shake the container until the seasoning and the white radish are mixed evenly, taste the taste, and put a little more if you feel bad, you can eat it after two or three hours, it is a sour, sweet and crisp white radish, it will soak a lot of radish water, it is also a sour and sweet taste, it is very delicious, it has the effect of clearing the fire, pay attention to the radish must be fresh and good, Otherwise, it won't be brittle, and it won't be able to soak in water.

Method 31: Prepare the container. Let's start with a little less, prepare a sealable container in advance, the capacity can be enough to hold about 10 catties of pickled radish, and leave a certain space, it is best to find a transparent, large caliber glass or plastic container, wash.

2. Prepare cold boiled water. After boiling a pot of water (preferably purified water or well water), cool to room temperature.

3. Prepare the ingredients: wash the radish and cut it into strips or slices;

4. Pour into a container. Pour the chopped radish, red pepper, tender ginger and coriander into the container, then pour in the bad chili pepper and add cold boiled water until all the ingredients are submerged.

5. Add salt and stir. Pour the salt into the container, stir it properly with chopsticks or other tools, you can taste the salinity, add it if it is not enough, then close the lid tightly, and then at a temperature of more than 20 degrees Celsius.

If the marinating time is too long, it may be that there is too much salt, and it is generally crispy to add some rock sugar when soaking.

Preparation of sour radish:

1. Wash the radish and draw four grooves around the radish.

2. Cut it into slices and put them in a crisper box (if you don't have them, you can put them in a bottle with a lid) and salt-marinate for more than 20 minutes (the thinner the slice is, the shorter the pickling time).

3. Cut the ginger into slices and put them in the pickled radish.

4. Put water in the pot, sugar, vinegar boil and pour it into the crisper while it is hot (the ratio of sweet and sour is 2:1, you can also mix it according to your preferences, I don't know how much you can put it, you can try the sweet and sour taste of a little water appropriately, and the water for pickled radish must be submerged in the radish).

5. Wait for the water to cool down, cover the lid and seal it, and put it at room temperature for more than 12 hours before eating. If you can't finish eating, you can put it in the refrigerator and keep it for a long time, but the longer it is, the more sour it will be.

It is good to use the jar to ferment, I used to soak in rice soup at home, but now I use the old altar, the water on the surface of the white radish is dried, and the slices can be soaked directly in cold boiled water, and it can not be stained with raw water.

The pickled radish is soft but not crispy because the pickling time is not properly controlled, and it needs to be marinated for half a month to taste good. Here's how to do it:

Ingredients: 300 grams of white radish, 5 grams of salt, 5 grams of sugar, 30 grams of white vinegar, 15 grams of chili powder.

Excipients: 5 grams of minced ginger, 5 grams of minced garlic, 7 grams of chopped green onion.

1. Peel and cut minced ginger, minced garlic, chopped green onion and white radish.

2. Pour white radish into the container and salt.

3. Pour the pickled white radish into the container, pour in the minced ginger, minced garlic, white sugar, white vinegar, chili powder, and stir well.

4. Add chopped green onion and stir well.

5. The radish pickles are made, delicious and crispy.

The radish is already sour, so you don't need to add any more acid.

The kimchi water seems to be cloudy and normal, and it will settle slowly.

I don't know how sweet the radish you soaked, generally add more rock sugar and a little wine, and the dish will be crispy, but after soaking for a long time, it will still be soft. At home, I peel the radish into thick slices and soak it for a day, and it's very crispy.

The radish used for soaking is basically white radish or carrot, which will taste crispier and tastier. Wash the radish and cut off the head and tail. No, it is best to rub ** with salt for one minute, then rinse with running water.

According to personal preference, cut the radish. Some people like to cut into slices or slices, but if you want a good taste, it's best to cut it into strips and not too thin.

After cutting, put the radish strips in a pot, pour in the salt, and turn them over with your hands so that the radish strips are evenly coated with salt. Don't salt too much, so as not to affect the taste of the radish strips, so that it can be marinated for less than half an hour.

When the time came, the radish strips were basically marinated and divided. Wear gloves and pour out all the water in the radish strips, then gently squeeze out the remaining water in the radish strips with your hands. Be careful not to squeeze too tightly, otherwise it will really affect the taste.

At this time, all we need to do is mix the juice. The best taste of pickled radish is moderate sweet and sour, and the salt is slightly spicy, so white sugar (or rock sugar), vinegar, and millet spicy are indispensable, and you can also put some pickled peppers. Add vinegar, rock sugar water or sugar to the pot, add boiling water, add millet pepper, pour in radish strips, but don't eat radish strips.

Cover and leave in the refrigerator overnight to eat. This pickled radish tastes moderately sweet and sour, slightly spicy and salty, and is particularly refreshing and appetizing.

1.Wash the radish, white radish, and carrots.

2: Cut into strips.

3) Salt for half an hour.

4: Drain the excess water.

5: Juice mixture.

6: Refrigerated.

Ingredients: 300 grams of white radish, 5 grams of salt, 5 grams of sugar, 30 grams of white vinegar, 15 grams of chili powder.

Excipients: 5 grams of minced ginger, 5 grams of minced garlic, 7 grams of chopped green onion.

1. Peel and cut minced ginger, minced garlic, chopped green onion and white radish.

2. Pour white radish into the container and salt.

3. Pour the pickled white radish into the container, pour in the minced ginger, minced garlic, white sugar, white vinegar, chili powder, and stir well.

4. Add chopped green onion and stir well.

5. Finally, put on a plate, and the kimchi radish can be made.