How did the white radish turn green when it was put in kimchi water

The condition that the white radish turns green in kimchi water may be caused by the following reasons:

1.The cells of vegetables are still undergoing respiration, which causes changes in pigment substances.

2.Kimchi water may contain too much nitrite, which is reduced to nitrite under acidic conditions, which reacts with the green pigments in the vegetables to turn the radish green.

If you want to avoid this, you can try changing the pH of the kimchi water or reducing the nitrite content in the kimchi water.

Chlorophyll. Only under the condition of light can no wild brother form the part of the white radish exposed to the ground, which can form chlorophyll, so the color is green; And the part buried in the soil ridge can not receive sunlight and cannot form chlorophyll, so it is white This phenomenon indicates that chlorophyll can only be formed under light Therefore, the part of the white radish that is exposed to the ground often turns green, which can be used as an example of chlorophyll can only be formed under light Withering.

Therefore, c

[Ingredients]: Some green radish.

Ingredients]: salt, chili powder, chili flakes, high liquor, minced ginger and garlic.

Method]: Wash and clean the green radish, wash it at one time, and never get it with raw water in the future. Cut off the head and tail, do not peel it, and cut off the white part of the green radish for other purposes. It can be used to roast meat, marinate dried radish, make oil radish, or marinate together.

Dry the cleaned green radish in a place without light and ventilation for two to three days, so that the green radish releases internal moisture and becomes weaker, and it is elastic by hand. It is two-thirds the volume of fresh green radish, and at the same time it is much lighter. In particular, the surface of the radish skin shrinks, and the color becomes more emerald green.

Cut the green radish into finger-sized strips, do not marinate them with salt at this time, spread the cut radish strips on the bamboo basket, let them ventilate up and down, continue to dry the water in a sunny and ventilated place, dry it during the day, and take it back at night to avoid dew, for three to four consecutive days. When the water evaporates more than 60% and the middle finger-sized radish strip is only the size of a chopstick, it is OK. At this time, you can see that the green radish still remains green where it has skin, and it is even greener than before.

Put the dried radish in a container, press 10 of the weight of the radish after drying: add salt, the following ingredients chili powder, chili flakes, high liquor, ginger and garlic can be added according to your own taste, then stir evenly, press the weight on the surface, and marinate for two days. Remember not to add colored ingredients, such as light soy sauce, dark soy sauce, aged vinegar, tempeh, etc., the green radish will still remain green at this time.

Take out the pickled green radish and continue to dry the water released after pickling in the sun, this time only by air-drying the moisture on the surface.

Finally, it is packed into an airtight container, and there are two ways to store it:

First, it is directly packed into the bottle, which must be fully sealed, compacted and lightly sprinkled with a layer of salt on the surface before capping, and can be stored in the refrigerator or at room temperature for more than a year.

The second is to compact the dried dill in a container, and then soak it to the surface with cooked oil to isolate it from the air.

1. The shape of the radish skin can be changed by itself, and the thickness is best not changed, otherwise the image taste is crisp 2, the soaking time with salt can be shorter, and the flushing time is best not too short, otherwise the radish skin is bitter and astringent.

Pickled radish is a flavorful side dish. The trick is to get the marinating time and ingredients right. Ingredients: 5000 grams of fresh radish washed and cut into chopsticks slightly thicker.

Pickled carrots are good. Straight is green.

.1 7 Step by Step Reading. Prepare the required materials...

2/7.Wash the green radish, then peel off the radish, cut it into even thin strips, then sprinkle in 50 grams of salt, stir well, marinate for 1 hour, and pour out the excess water 3/7.

After the radish is processed, put the radish strips, garlic slices, ginger shreds, and coriander segments into a clean, water-free and oil-free container

To make white radish pickled stupid vegetables, let the water cool after the cold water.

The recipe for white radish kimchi is as follows:

The ingredients and seasonings are as follows:

The main ingredient is: white radish.

The seasonings are: Sichuan pepper, shrimp paste, chili sauce, fish sauce, green onion, ginger, salt, sesame oil, and a small amount of sugar.

The steps of the method are as follows:

1.Wash the white radish with the skin and cut it into small thick pieces, marinate it with salt for ten hours and accompany it or let it come out of the water overnight, wash it with cool boiled water and drain the water.

2.Stir the ginger and garlic to stir the meat stall and break it, break half of the pear, and slice half of the green onion.

3.Add chili powder, fish sauce, chili paste, shrimp paste, appropriate amount of sugar, appropriate amount of sesame oil, mix well and stir into the radish.

4.After mixing well, put it in a glass sealed box, refrigerate it in the refrigerator overnight to eat, the more pickled the more flavorful, two or three days to eat is the best taste, sesame oil can not be put for a long time, so don't do too much at a time.

1. Wash the radish, cut it into strips, not too big, wash the cabbage, cut it into sections, and let the brother.

2. Put a small amount of water in the jar, then put the washed radish and cabbage into the jar, and then put a bag of pickled peppers into it. Then pour in a small amount of white vinegar, according to their respective tastes, an appropriate amount is preferred.

3. Finally, seal the jar tightly, make it and enjoy the refreshing radish kimchi the next day, if you finish eating, you can directly add new radish and kimchi, the same way, it only takes one night, you can. Spicy, sour, appetizing and refreshing.