The method of pickling Korean white radish pieces, the method of Korean pickled radish

Because to say that the practice of pickled radish was spread from our China, and now it becomes their food when the name is changed in other countries, in fact, strictly speaking, this is plagiarism, or the act of thieves. But in any case, there are many places in the market that sell Korean-style pickled radish.

When it comes to Korean-style pickled radish, in fact, to put it bluntly, it is pickled radish, which is a kind of side dish, which is usually eaten when drinking porridge, of course, many Koreans eat it when they eat instant noodles, and some people will give Korean-style pickled radish when they eat Korean food. Let's talk about the Korean style pickled radish.

Radish is rich in nutrition, and there is a saying among the folk that "eat radish in winter and ginger in summer, and be healthy all year round". The nutritional value of radish has been widely recognized since ancient times, and the various nutrients contained in it can enhance the body's immunity. Radish contains a variety of trace elements that can induce the human body to produce interferon, which is of great significance for cancer prevention and anti-cancer.

Korean-style pickled radish

Ingredients:1 white radish, accessories: a pinch of salt, an appropriate amount of green onion, 1 small piece of ginger, 4 cloves of garlic, chili paste, an appropriate amount of sugar, an appropriate amount of shredded pear, an appropriate amount of chili pepper, an appropriate amount of powder, 2 teaspoons of fish sauce.

Step 1

1.Wash and peel the white radish, cut it into small pieces of 1 cm square, put it in a container, add a little salt and stir well, then marinate the water to soften the diced radish, pour out the pickled water, wash off the salt with water, and drain. The marinating time is about 1 hour.

Eat it as a simple salad, and you don't have to marinate it for so long, as long as the radish is marinated in water. Don't put too much salt in it, so as not to make it bitter.

2.Slice the shallots; Ginger and garlic should also be chopped.

3.At this time radish and pickled'The seasonings are ready, just mix them, add the pickled radish to the seasoning, stir well, and put it in the safety box.

4.The safe can be eaten by refrigerating it in the refrigerator for 3 days, and in the summer, it can be eaten by marinating it in the refrigerator for 2 hours.

It is not advisable to eat other foods half an hour after eating raw radishes, so as not to dilute or destroy the anti-cancer active substances. Radish should not be eaten with fruits rich in plant pigments such as oranges, pears, apples, and grapes. If fruits such as oranges are eaten at the same time, it may induce and lead to goiter.

It can be seen that raw radish contains a variety of anti-cancer active substances, which play a good role in preventing cancer and anti-cancer. These anti-cancer active substances will be destroyed when exposed to heat, so in order to maintain the good anti-cancer and anti-cancer effect of radish, it must be eaten raw and chewed carefully.

The method of Korean pickled radish is very simple, many Chinese know it, and we Chinese have a deeper grasp of the method of pickling radish. Korean-style pickled radish is actually pickled with white radish, and after a period of time, it can be eaten in an open jar. But it's best not to eat too much Korean-style pickled radish, because eating too much will be bad for your health and harmful to your health.

The steps are as follows:1. Peel and cut the white radish into pieces, marinate it with salt for 2 hours, and control the water of the pickled radish for later use;

2. Cut the ginger, garlic and millet spicy and put it in a bowl, add white vinegar and sugar (rock sugar is also acceptable) and marinate for a while;

3. Pour in the salted water of pickled white radish and cool boiled water;

4. Put the lemon in the marinated water along with the lemon juice, and finally add the white radish.

Delicious and crispy pickling method 1: Stir-fry pickled white radish.

The first step is to prepare white radish, chili, salt, rock sugar and white vinegar.

In the second step, the white radish is directly processed and cut into pieces, and the chili is directly cut into sections for later use.

The third step is to put the white radish and chili pepper directly into the honey pot, add rock sugar, salt and white vinegar and seal it directly.

Delicious and crispy pickle method 2: sweet and sour white radish.

The first step is to prepare white radish, ginger, garlic, millet pepper, soy sauce, vinegar and sugar.

In the second step, the white radish is directly processed and cut into pieces, and the ginger and garlic are directly minced. White radish marinated in sugar.

The third step is to prepare a bowl and add green onions, ginger, white radish and millet pepper, then add soy sauce and vinegar and stir, wrap it in plastic wrap and refrigerate it directly.

Delicious and crispy pickling method three: sweet and sour white radish.

The first step is white radish, sugar, white vinegar, salt, chili paste, honey, soy sauce and goji berries.

In the second step, wash the white radish directly and cut it into strips, add salt and sugar to marinate. Refrigerate for half an hour.

Step 4: Take out the white radish, add vinegar, sugar, salt, chili sauce, honey and soy sauce, stir, and refrigerate for about 24 hours.

Delicious and crispy pickling method four: spiced dried radish.

The first step is to prepare white radish, ginger and garlic, red pepper, sugar, white wine, tangerine peel, soy sauce, monosodium glutamate, sesame seeds and vinegar.

In the second step, wash the white radish directly and drain it, slice the ginger and garlic directly, and shred the red pepper. Prepare a container and add white radish.

In the third step, add ginger and garlic, red pepper, white wine, sugar and tangerine peel. Pour the soy sauce directly into it, add some vinegar and seal it, and it can be eaten in about three or four days.

Ingredients: white radish, salt, sugar, light soy sauce.

Method: Thinly slice the white radish. Spread the white radish slices in a large bowl.

Sprinkle with a pinch of salt. Spread another layer of white radish slices. Sprinkle with another layer of salt.

Repeat several times. Let it sit for 15 minutes. After 15 minutes, pour the water from the bowl.

Add another tablespoon of sugar. Mix the sugar with the radish slices. Let it sit for 15 minutes.

After 15 minutes, squeeze the water out of a large bowl by hand. Pour in two large spoons of light soy sauce. Pour in a spoonful of white vinegar.

Pour in boiled water. Not over the white radish slices. Cover with plastic wrap.

Refrigerate for 2 days.

When you eat Korean-style jajangmyeon, the standard ingredient is Korean pickled radish, and if you don't have pickled radish, it doesn't seem to be anything special. In fact, the method of Korean pickled radish is also very simple, and I will teach you the following pickling.

Brief AnswerThe method of pickling radish in Korea is: wash and cut the radish, then put it in an oil-free container, add ingredients and marinate for about a week.

Tools Ingredients: white radish, sugar, white vinegar, water, salt

Specifically, cut the washed radish in half and then cut it in half. Place in a clean, oil-free basin.

Put the cut radish in a pot, put salt and water and press it on the radish with a heavy object.

After marinating for 6-8 hours, remove the radish. The pickled radish should be twisted in an arc and continuously. Set aside the pickled radishes and drain the water.

Add the ingredients, order: water, white vinegar, sugar, gardenia. Bring to a boil and let cool.

Put the drained radish in a container and pour in the cooled pickled water. (The container for pickled radish should be oil-free and water-free and sealable).

Seal and put in the refrigerator, and after 24 hours, turn the radish up and down. Gardenias can be taken out and thrown away. (Because the gardenia is soaked for too long, the juice will have a slightly bitter taste.) ) can be consumed after a week.

Summary. Hello, I'm glad to answer for you We have inquired for you:1

1 radish, washed and peeled, 2All cut into strips, 3Hot water for 3 minutes, 4

Put cool water in reserve, 5Millet spicy wash and cut into cubes, 6Marinade:

Aged vinegar + balsamic vinegar + light soy sauce + dark soy sauce + sugar, 7Put all the radishes in the sauce 8I like to eat spicy food on sprinkled millet spicy, 9

Cover with plastic wrap and refrigerate for 3 hours for the best taste overnight!

Hello, I'm glad to answer for you We have inquired for you:11 radish, washed and peeled, 2

All cut into strips, 3Hot water for 3 minutes, 4Put cool water in reserve, 5

Millet spicy wash and cut into cubes, 6Marinade: aged vinegar + balsamic vinegar + light soy sauce + dark soy sauce + white sugar shed, 7

Put all the radishes in the sauce 8I like to eat spicy food in Gao Qin sprinkled with millet spicy, 9Cover with plastic wrap and refrigerate for 3 hours.

Hello, I'm glad to answer for you We have expanded for you to: white radish root vegetables, cruciferous carrot plants. It has a history of thousands of years and is widely used in the field of diet and traditional Chinese medicine diet.

Qing Dynasty Qianlong Gengwu year (AD 1750) compiled the "Rugao County Chronicles" contains: "Radishes, a laiphane, there are two kinds of red and white, can be planted at four o'clock, only the end of the beginning is good, the armor can be broken to know the head of the cong to eat, the sand soil is sweet and brittle, the barren soil is hard and spicy.

White radish pickling method:Ingredients: 700 grams of white radish.

Excipients: 6 grams of salt, 2 chili peppers, 30 grams of rock sugar, 50 grams of white vinegar.

Steps: 1. Prepare raw materials.

2. Wash and cut off the roots of the white radish, and do not remove the skin.

3. Change the knife into large pieces, not too small, too small will not affect the taste.

4. Put it in a sealed jar or a water-free and oil-free sealed container.

5. Chop the small red pepper and put it in a sealed jar.

6. Crush the rock sugar.

7. Sprinkle with salt.

8. Add rock sugar.

9. Pour in white vinegar.

10. Close the lid.

11. Shake well, marinate for half a day and eat, the rock sugar will slowly melt by itself, and the small particles don't care about it.

The pickling method of white radish is as follows:1. Wash the white radish and divide the radish into four, not too thick and not too thin.

2. Marinating the white radish in white sugar will kill a lot of water, and pour out the water.

3. Shred ginger, slice garlic and millet pepper, put it in the radish, and then add soy sauce and balsamic vinegar.

4. Stir well and let the radish soak in the soup for better flavor.

5. Cover with plastic wrap and put in the refrigerator to eat.

Hello! The pickled radish strips are crisp and delicious, and the method is simple, so friends who like to eat them should quickly collect and make them!

Ingredients: 3 radish, 1 bowl of peanuts.

Method: 1. Clean 3 radishes, remove the head and tail, then cut them into long strips, put them in a large basin, add about 160 grams of salt (3 radishes are about 3 catties), grasp and mix with your hands until the salt melts, and put aside to marinate for 1 hour.

2. Wash 1 bowl of peanuts and pour them into clean water to soak for 1 hour, when the peanuts are slightly white, take them out and put them in the pot, add enough water, boil over medium and low heat and cook for about 25 minutes.

3. Prepare some ginger slices, green and red pepper pieces, and dried red pepper segments for later use.

4. Pour in 1 bowl of light soy sauce, 1 bowl of extremely fresh, 1 bowl of water (the ratio of water, light soy sauce and extremely fresh is 1:1:1, and the dosage is determined according to the amount of pickled radish), then add ginger slices, dried red pepper segments, Sichuan pepper, star anise, cinnamon, 1 tablespoon of sugar, turn off the heat after boiling, put it in a large bowl and let it cool naturally.

5. After the radish strips are marinated, squeeze out the water, you can put it into the gauze to squeeze it more labor-saving, completely squeeze out the water and pour it into a large basin, then add green and red pepper pieces, cool peanuts, and finally pour in the cool juice, stir evenly and cover it with plastic wrap, and you can eat it after a day.

The pickling method of white radish is as follows:

Ingredients: white radish, millet pepper, ginger, garlic, light soy sauce, dark soy sauce, vinegar, sugar, salt, white wine.

1. Wash the white radish, remove the skin or not, and the skin is more crispy. After cutting, put it in a bowl, pour in the salt evenly, grab and mix a few times, and marinate quietly for an hour to kill the water in the radish.

2. During the pickling of radishes, cut garlic slices, ginger slices, and millet peppers into chili rings for later use.

3. A bowl of light soy sauce, half a bowl of aged vinegar, a spoonful of sugar, and a bowl of water, pour them into the pot according to this ratio, continue to cook for a minute or two after boiling over high heat, and then pour them out to cool for later use.

4. The pickled radish will kill a lot of water, pour out the pickled water, and then wrap the radish in gauze or cage cloth and squeeze out the excess water. Then put the radish in a large bowl, pour in the cooled sauce and cut ingredients, seal it with plastic wrap or cover it, and put it in the refrigerator to marinate overnight and eat.

Precautions for pickling white radish:

First, the purpose of sprinkling salt after slicing radish is to marinate the water in the radish, which can remove the pungent taste of the radish, and the salt does not have to be too much, but it must be stirred evenly after sprinkling salt on the surface of the radish.

The third is that the white radish can be turned several times in the first two days and two days of pickling, so that the radish on it can also be better flavored, and the pickling time is either less than two days or longer than two weeks, otherwise there will be nitrite.