How to make sour radish? How to soak sour radish

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.

The homemade process of sour radish.

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.

You can add garlic and garlic stalks as you like.

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 hinge, 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, and add an appropriate amount of monosodium glutamate.

Chili peppers, add an appropriate amount of salt and sugar according to your preference and eat.

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.

Pickled sour radish. Cuisine】 Sichuan recipes.

Ingredients] rhizomes.

Method】 Pickle.

Flavor type】 Sour.

Finished dish】 Cold dish.

Oriental cuisine.

2500 grams of fresh radish (half of red and white radish), put it in a cool place to dry the surface of the water after washing, put 2500 grams of cool boiled water, 1000 grams of salt, 100 grams of old ginger, 20 grams of dried chili pepper, 10 grams of dried pepper, 15 grams of garlic cloves, 100 grams of soaked sea pepper (for flavoring), 1 spice bag (5 grams of star anise, kaempfera, grass fruit, cinnamon), add 250 grams of white wine (60 degrees of sorghum wine), radish sealed for about a month and a half, until the radish skin is wrinkled, the outside is tough and the inside is crispy.

If you put some "mother water" for the first kimchi, you can usually ask a friend who already has a kimchi jar at home for a little of their kimchi water (commonly known as "mother water") and put it into the new pot water, just like a northerner makes steamed buns at home and borrows some "dough" from neighbors as yeast. "Mother water" contains a large amount of lactic acid bacteria, which can produce a good taste. Add a little pickled sea pepper to have this effect.

Sichuan kimchi pays attention to "raising jars", and the same as winemaking, the older the kimchi water, the better the pickled vegetables; But if you don't pay attention to "raising the jar", the jar water will be easy to grow flowers (white mold) and change the taste, which means that there are miscellaneous bacteria growing and will be poured out and restarted. "Raising an altar" should pay attention to the following points:

Preparation of sauerkraut:

1. The vegetables to be soaked must be washed and dried before being put into the pickle jar, and do not bring raw water.

2. The chopsticks for picking kimchi should be dedicated and not greasy.

3. In case of aquatic flowers, it should be dealt with in time. The vegetables that kill 'white mold' are: red-skinned and white-hearted radish, ginger, garlic, and white wine. Vegetables that are prone to white mold are: lettuce, Chinese cabbage, cucumber, eggplant, these vegetables should not be soaked for a long time, and they can be eaten overnight.

4. Every once in a while, put chili peppers and liquor in the jar.

1. Prepare containers, plastic barrels, jars, jars, urns, and iron and aluminum containers cannot be used, because lactic acid will be produced during the fermentation process to corrode the container.

2. Put the cabbage in the container, try to fill all the space, and if it is not good, you can cut part of the cabbage.

3. Fill up the boiling water, add a little salt, don't add it, press it with a stone to prevent the cabbage from floating, don't let the cabbage come out of the water, and seal the mouth of the barrel with plastic film to isolate it from the air. Place at 10-20 degrees for more than 20 days, the higher the temperature, the shorter the fermentation time.

White radish or carrot, I recommend you to use carrots, because the meat inside is red and looks good, and it looks appetizing.

Two or three slices of ginger, an appropriate amount of sweet and sour, mainly depending on the size of the radish you use, the ratio of sweet and sour is almost 2:1, add two or three spoons of water, slightly dilute this sweet and sour sauce; Salt.

Method: Slice the carrot (white), if you want to eat it on the same day, cut it less, otherwise the radish will not taste good;

Put the sliced radish in a basin, sprinkle with salt, and marinate for about 20 minutes. Flip several times during this period;

After pickling, put the pickled radish slices in a glass bottle, and put the ginger in the bottle together, and stuff it tightly;

Mix the water, sugar, and vinegar in a small pot and bring to a boil, stirring while cooking until the sugar is completely melted.

Sweet and sour shredded radish recipe in detail Cuisine and efficacy: private cuisine Qi conditioning recipe Anti-cancer and anti-cancer recipe Tuberculosis recipe.

Taste: sweet and sour Craft: Mix Sweet and sour shredded radish Ingredients: Ingredients: 500 grams of white radish.

Seasoning: 5 grams of salt, 20 grams of sugar, 15 grams of vinegar, 10 grams of chili pepper (red, pointed, dry), 2 grams of monosodium glutamate Characteristics of sweet and sour shredded radish: soft but not rotten, crisp and refreshing.

Teach you how to make sweet and sour shredded radish, how to make sweet and sour shredded radish to be delicious1After the white radish is washed, cut the radish in half lengthwise, then cut it horizontally into shreds, add salt to the enlarged bowl, and pinch the radish with your hands until the shredded radish is soft.

2.Pinch the soft shredded radish and wash it with water, squeeze out the water and put it on a plate.

3.Soak the dried red pepper in water to soften, remove the stems and seeds, wash them, cut them into thin strips, put them on the shredded radish, add sugar, white vinegar and monosodium glutamate and mix well.

Tip - Food Restraint:

White radish: White radish should not be eaten with ginseng and American ginseng.

The method of soaking sour radish is as follows:Ingredients: 500 grams of white radish, 250 grams of white vinegar, 30 grams of millet chili, 50 grams of white sugar, 14 grams of salt.

Steps: 1. Wash the white radish, do not peel it, and cut it into strips; Cut the millet pepper into pieces and set aside.

2. Add salt, stir well with chopsticks, and marinate for half an hour.

3. The pickled radish will come out of the water, so don't throw it out.

4. Add white vinegar and millet chili pepper and let stand for half an hour.

5. Finally, add white sugar and mix well.

6. Put it in a sealed box, send it to the refrigerator for refrigeration, and you can eat it the next day.

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The method of soaking the sour carrot is as follows:Ingredients: 500 grams of white radish, 250 grams of white vinegar, 30 grams of millet pepper, 50 grams of white sugar, 14 grams of salt.

1. Wash the white radish, do not peel it, and cut it into strips; Cut the millet pepper into sections, and prepare the mu for use.

2. Add salt, stir well with chopsticks, and marinate for half an hour.

3. The pickled radish will come out of the water, so don't throw it out.

4. Add white vinegar and millet chili pepper and let stand for half an hour.

5. Finally, add white sugar and mix well.

6. Put it in a sealed box, send it to the refrigerator for refrigeration, and you can eat it the next day.

The method of soaking sour radish is as follows:Need: 500 grams of white radish, 250 grams of white vinegar, 30 grams of millet pepper, 50 grams of white sugar, and 14 grams of salt.

1. Wash the white radish, do not peel and cut into strips, and cut the millet pepper into sections for later use.

2. Add salt, stir well with chopsticks, and marinate for half an hour.

3. The pickled radish hole will come out of the water, do not pour it out.

4. Add white vinegar and millet chili pepper and let stand for half an hour.

5. Finally, add white sugar and mix well.

6. Put it in a sealed box, send it to the refrigerator for refrigeration, and you can eat it the next day.