How to pickle blistered radish delicious, how to pickle radishes

In the second half of last year, at the invitation of my classmates, every time my classmates came back for a small gathering, I would make some pickled pepper phoenix feet and sour radish (pickled radish), although every year I would make some sour radish by myself, but I was very happy to get everyone's praise and recognition last year.

Selection. If you have a kind of radish at home, you can use it at home, if you don't have it, go to the market to buy Northeast radish (crisp and watery white radish is fine, don't want some too old, the old feeling is not very delicious).

Make. 1. Wash the white radish and cut it into strips for later use.

If the skin is clean and smooth, you don't need to peel off the skin, which will make the radish more crispy.

2. Sprinkle some salt on the radish strips and stir to make the radish water.

3. If you see the radish soft, you can rinse it with water.

4. Put it on the balcony to dry for about an hour or two. (I usually put it on the balcony in the morning and put it on the balcony in the morning and noon, and then clean it up when I get back from work.) ）

5. After controlling the moisture, pour the radish into the standby cold boiled water, soak it for about eight hours to let the air-dried radish absorb enough water, and it will be crisp and crisp after soaking.

It must be cold water, which can be bottled or boiled cold. Warm water is not good, warm water soaking radish will make the radish soft and not straight.

6. Adjust the vinegar, salt and chili water.

Pour vinegar, water (cold plain water or bottled water, mineral water...... into the bottleand so on), salt, sugar, and chili peppers (either dried or fresh are fine. If you don't like too spicy, you can put medium-spicy long peppers).

I didn't look at the proportions myself, so I tasted the water with a small spoon and thought it was okay.

Bottling. Pour the radish strips soaked in clean water into the vinegar and salt water in the adjusted proportion, then seal them and let them for a week to eat the sour, crisp and sweet sour radish.

If you want to eat it quickly, put a little more vinegar. However, I like to soak radishes slowly and sourly, and I like to soak them for a long time and vinegar a little less.

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The practice of authentic pickled radish.

How to make kimchi with white radish.

A complete list of ways to pickle crispy radish.

The authentic practice of pickled radish in Sichuan.

How to pickle radish strips best.

Hello everyone, I'm Lao Zuo, a post-90s generation who loves to study food. Now is the season when radishes are available in large quantities, fresh and cheap. I went to the market this morning and spent 8 yuan to buy 10 catties, 8 cents a catty, I don't know how everyone's ** is**?

Today I will share with you a pickled radish appetizing and eating practice, the detailed recipe ratio will be shared with you, you can eat it directly in 2 hours, you don't have to wait for a week, the taste is crisp and refreshing and flavorful, and you are tired of eating big fish and meat during the festival, so you can eat such an appetizing meal.

2. Remove the head and tail of the cleaned radish and divide it into four petals, then cut it into thin slices and cut it off every three times.

3. After cutting, put it in a large bowl, add two spoons of salt, stir evenly and marinate for 30 minutes, and sand out the moisture in the radish.

4. Make a sauce: pour 100 grams of water, 200 grams of light soy sauce, 50 grams of balsamic vinegar, 50 grams of white vinegar, 50 grams of sugar, a handful of peppercorns, a few star anise, boil for 5 minutes on high heat, turn off the heat and let it cool naturally.

5. Cut a little more trimmings: ginger slices, garlic slices, millet spicy rings, lemon sliced thinly.

6. Wash the pickled radish and put it in a clean gauze to dry it vigorously.

7. Put the dried radish into a pot, add the prepared garlic, ginger, millet spicy and lemon, pour a bottle of high liquor, and then pour in the seasoned sauce and stir well.

8. Prepare a waterless and oil-free sealed jar and put the mixed radish pieces, marinate for 2 hours and enjoy, sour, hot and crispy, used with steamed bread or white porridge to appetize rice.

Today, I will share this with you, and the family members who like to eat pickled radishes remember to collect it! The method is simple, sour, spicy and crispy, appetizing and delicious.

Spicy white radish pickling techniques.

Teach you to pickle white radish at home.

Pickled radish method

Ingredients: 1000 grams of radish, appropriate amount of garlic, appropriate amount of Thai pepper, and soy sauce.

300 grams, Shanxi old vinegar.

300 grams, 150 grams of sugar.

Steps: 1. To make pickled radish slices, you must choose fresh, crisp and tender radish with sufficient moisture, and you can't use bran carrot. Wash the fresh white radish with water, remove the head and tail, and cut it into strips.

Or cut into slices, that is, cut from the middle, all four petals, the skin of the white radish does not need to be removed, not only has high nutritional value, but also the taste after pickling is very crisp.

2. Put the radish on the cutting board, cut it into the first two knives without cutting it, and the third knife to cut off, the advantage of this is that it can make the radish more flavorful and crispy.

3. Put all the cut radish slices in a pot, add 5 grams of salt and 10 grams of sugar, stir evenly, so that the sugar and salt can fully penetrate into the radish slices, and process the water in the radish slices. The radish must be out of the water thoroughly, for more than 3 hours, during which it is turned several times.

4. After removing the water in the radish slices, squeeze out the water vigorously, and then control the water control treatment of the radish slices. 5. Prepare 50 grams of garlic and cut into garlic slices, wash and cut 50 grams of chili peppers into small pieces.

6. Prepare a clean basin and add 300 grams of soy sauce, 300 grams of aged vinegar and 150 grams of sugar to the basin.

and 150 grams of purified water, stir with a spoon to completely dissolve the sugar.

7. Pour the seasoned sauce into a clean container (pickle jar or fresh-keeping box), then add the radish slices, garlic slices and chili peppers that control the moisture to control the moisture, stir evenly with chopsticks, so that the juice does not pass the radish slices, cover the lid, and put it in the refrigerator for 24 hours before eating.

Pickling radish is mainly about seasoning, sealing and control of pickling time.

If you want to do a good job, you must first sharpen your tools, so the jar of pickled radish is very important.

Tools: A special pickle jar made of pottery, the unglazed one is called a tile jar, and the glazed one is more beautiful. The mouth of the altar is protruding, and there is a concave tray (i.e., a sink, which can hold water) around the mouth of the altar, and the jar that can be sealed by buckling the bowl can make the kimchi accelerate the fermentation in the absence of oxygen and produce a large amount of lactic acid.

When making kimchi, fill the tray next to it with water to seal the jar to prevent air from entering. If there is no kimchi jar, you can also use other containers instead, but the container mouth is required to be large and tightly sealed, and it cannot be breathable.

There are usually two types of kimchi:

One is diving kimchi,The reason for the diving kimchi is that the dish is soaked in the jar and quickly taken out and eaten. Usually, the assorted kimchi in Sichuan restaurants and the side dishes on the table before meals are of this type.

Method: First cut the white radish into thumb-sized cubes, put it in a larger basin or bucket, and put salt, white vinegar, white sugar, and a little chili powder.

Then keep shaking the container until the seasoning and radish are evenly mixed, taste the taste, and put a little more if you feel that you are missing, and you can eat it after two or three hours.

Sour, sweet and crisp white radish, will soak a lot of radish water, radish water is also sour and sweet taste, very delicious, has the effect of clearing fire,The other is to soak in the jar for a long time, and only pick it up as a condiment when cooking.

Method: Cut white radish strips, if you want to eat on the same day, cut into shreds, otherwise the thickness of the radish strips depends entirely on personal preferences and knife skills, there are no certain rules;

Put the shredded radish strips in a large basin, sprinkle with salt, and marinate for about 20 minutes, the finer the cut, the shorter the pickling time; Flip several times during this period;

After pickling, hold a handful of shredded radish strips with your hands, squeeze out the water in the radish like squeezing dumpling filling, put the squeezed shredded radish strips in a glass bottle, and put ginger in the bottle together, stuffed tightly;

Mix the water, sugar and vinegar in a small saucepan and bring to a boil, stirring while cooking until the sugar is completely melted, at this time you can taste whether it is too sour or too sweet, and after boiling, serve it hot (this is the key to the success of the radish).

Pour this sweet and sour sauce into the radish bottle, the sweet and sour sauce should be covered with radish strips, cover the bottle after cooling, and leave it at room temperature for a day, you can eat it, and put it in the refrigerator if you can't finish it.

The method of soaking radish in water, the following takes green radish as an example:

Method steps: The first step: We first prepare the required raw materials in advance, 500g of green radish, 15g of ginger slices, 5g of chili pepper, 25g of old rock sugar, 3g of sesame pepper, 15g of wild pepper, 250ml of white vinegar, 200ml of cold water, 5g of edible salt.

Step 2: Wash the green radish with cold water, then remove part of the fibrous roots of the radish and finally cut it into long strips. Be careful to enhance the taste, the skin does not need to be peeled, if you make sure to clean it.

Put the chopped dried radish into a clean basin, add an appropriate amount of salt, stir well with chopsticks, and marinate for 30 minutes.

Step 3: When marinating the green radish strips, cut the ginger into slices, cut the wild pepper in half, boil it in water and open it to cool and reserve. Take care to ensure that the marinating is successful, cold water should not be used cold, and must be boiled.

When the radish is pickled, throw away the water from which the radish was pickled.

Step 4: Prepare a clean glassware with no water and no oil stains in advance, add an appropriate amount of old rock sugar, white vinegar and cold boiled water, and then shake the glass bottle vigorously to mix the condiment evenly, and then put the ginger slices, wild pepper and dried radish into the utensils, and then sprinkle a small amount of pepper on it, and finally seal the utensils, marinate for 2 hours and you can finish eating.

How to pickle radish soaked in water is delicious

1. The pickling method of pickled radish is to first choose radish, there are many varieties of radish, if you want to make your own delicious pickled radish, you must choose the type of radish that suits your taste. For example, Nanjing Yanghua radish, Shanghai small carrot, Yantai red ding, etc., which are suitable for pickling radish.

2. Fresh radish because it is full of water, if it is pickled directly, when fermented in the jar, it will cause too much water, and the chewiness of the finished radish will be a little worse, so it is recommended that the radish should be dried first, if you really like the crisp, you can directly dry it into a dried radish, and then add water to pickle.

3. After doing the preliminary treatment, we have to choose the shape of the pickled radish, the pickled radish can be sliced and cut into pieces and strips, and can also be cut into cubes, different taste requirements for the shape are not the same, the slice is the most flavorful, and the cut strip can reflect different levels of taste. There is also a random flavor that uses whole radish pickled directly.

4. For whether to peel or not, it depends on personal choice, after cutting the skin, the pickled radish has a more uniform taste, and without peeling, the pickled level is more distinct, and the sweetness of the radish itself can be retained. Combined with the crude fiber of the radish skin itself, the flavor of Kaijing is definitely different.

5. In the process of pickling, in addition to salt, in order to increase the taste, you can also add other five spices, such as pepper pepper, etc., it is recommended to add five spices wrapped in gauze, all soaked in the pickling liquid. The amount of five spices should not be too much, and an appropriate amount is preferred.

6. The jar of pickled radish should be clean and oil-free, and sealed well, the pickle jar is very suitable, add an appropriate amount of water to seal the jar and isolate the air after pouring the lid, wait for a month, and you can eat delicious pickled radish.

First, the ingredients and seasonings of Sichuan-style pickled radish.

2 carrots.

Ginger 2 pcs. Star anise: 4 pcs.

1 tbsp Sichuan peppercorns.

10 dried chili peppers.

4 tbsp salt. 1 small pickle jar.

Second, the practice steps.

Step 1. Wash the kimchi jar, disinfect it with hot water and dry it for later use.

Step 2. Wash and dry the carrots and ginger, slice them (fan is thick, lumpy or blocky), and spread them in a kimchi jar.

Step 3. To make kimchi water: Bring the water to a boil, add star anise, Sichuan pepper, dried chili pepper, salt and boil for more than a few minutes, then turn off the heat and let it cool.

Step 4. Pour the cooled kimchi water into the radish jar and submerge the noodles by 2 cm.

Step 5. Cover the lid, pour water on the edge of the lid, seal it with air and leave it for four days before eating.

Tips: 3. Note: If you like sour kimchi, put less salt; If you like pickles, add more salt; Observe that if the kimchi water is foamy, sprinkle a spoonful of salt, and it will be dissipated the next day; Do not pour out the kimchi water after eating the soaked radish, you can put in the clean radish slices and continue to brew.

Ingredients. 1 white radish.

Accessories. Salt to taste.

Appropriate amount of celery spring sugar.

Pepper to taste. Garlic to taste.

Preparation of kimchi radish.

Steps. 1.Ingredients: White radish.

2.Wash the white radish and cut it into cubes.

3.Add salt to taste.

4.Mix well and marinate for about 5 hours.

5.Drain the marinated radish cubes and set aside.

6.Prepare the garlic and chili flakes.

7.Mix garlic and chili peppers with an appropriate amount of salt and sugar.

8.Add it to the reserve turnip cubes.

9.After mixing evenly, marinate for more than 2 hours.

Radish can be made into a delicious side dish, I don't know if you know? Pickled radish is one of them, how should it be made? Now don't worry, I'll give you a detailed introduction, how should we transport pickled radish to be the most delicious?

What details should I pay attention to when marinating?

Preparation of materials. Some white radish, appropriate amount of salt, appropriate amount of red pepper, appropriate amount of soy sauce.

Pickling method. 1.First of all, wash the large white radish with a large amount of water, cut it into strips with a kitchen knife, and put it in a ventilated place to cool the moisture on its surface.

2.Put the cool, dry white radish strips on a plate, then add an appropriate amount of salt to them, stir well, and rub them with your hands until the white radish is soft.

3.Serve the soft white radish on a separate plate, then add an appropriate amount of soy sauce, an appropriate amount of red pepper, and an appropriate amount of spices, stir well and marinate together.

4.Seal it with plastic wrap and place it in a cool place and marinate for a few days before serving.

Tips on how to pickle radishes.

1.When adding ingredients, you can try to add them, it is not easy to add too much at once, and remember to stir well after adding and rolling, otherwise it will not be as delicious as the big and noisy.

2.When adding salt to rub, pay attention to the strength, not too much or too little, and it is necessary to rub it until the soft effect is the best.

3.After sealing and storage, be sure to store in a cool place, not easy to expose to the sun or moisture.

4.Remember to be hygienic at all times.