What vinegar is good for homemade sour radish, how to get sour vinegar radish How to make sour vineg

Homemade method. Raw material.

White wine, ginger, salt, Chaotian pepper, big sauce (star anise), Sichuan pepper (I use powder), sugar, white radish.

Operate. 1. Wash the kimchi jar and wipe it dry.

2. Wash the white radish and cut it into pieces and marinate it with a little salt.

3. Next, add an appropriate amount of water to the oil-free pot (depending on the size of the kimchi jar) and heat over high heat.

4. After the water boils, pour in the above ingredients (liquor, ginger, salt, Chaotian pepper, seasoning, pepper, sugar), after boiling again, calculate the time and continue to heat for 10 minutes, then turn off the heat and let it cool thoroughly.

5. Wash the white radish with salt, then drain the water, put it in the kimchi jar, pour it into the cold sauce on top after it is laid. Tip: You can add a little water from wild pepper to it to make the kimchi taste more positive, otherwise the first few kimchi will not be delicious.

6. It can be eaten after submerging for a few days.

Precautions. 1. Pickled chili peppers can be soaked in kimchi jars and used slowly, the more you soak, the more fragrant it is.

2. The pickle jar and the chopsticks for picking up the kimchi should not be stained with oil, otherwise the kimchi water will "give birth to flowers", that is, white mold spots will grow on the kimchi water. When encountering "raw flowers", you should use clean utensils to remove the mold spots, add an appropriate amount of kimchi salt and liquor, move the kimchi jar to a cool and ventilated place, open the lid for 10 minutes every day, and it can be improved after 2-3 days. If the kimchi is rotten and soft and smelly, it has gone bad, is inedible, and must be poured out.

3. If the taste of kimchi is too sour, you can add a little salt; If it's too salty, you can add some sugar; If it's not crispy, you can add some white wine.

4. Don't soak the chili pepper with ginger, otherwise the chili pepper will become soft and hollow.

5. To make kimchi, you must choose kimchi salt (that is, salt that does not contain iodine), which is conducive to fermentation, and where kimchi salt cannot be bought, you can use large grains of coarse salt instead.

6. In addition to kimchi jars, you can also use sealed containers to make kimchi, but be sure to make them sealed.

7. The peppers and vegetables used to make kimchi must be air-dried and then put into the kimchi jar.

8. Kimchi water can also be soaked in chicken feet, pig's trotters, pig's tail, pig's ears and other meat dishes, but you must not put the meat vegetables into the kimchi water that is ready to be soaked for a long time, and the meat dishes should be made separately.

White vinegar bar with white sugar.

1. Ingredients: 1000g of white radish, 1 bottle of white vinegar.

2. Excipients: appropriate amount of water, appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of red pepper, appropriate amount of cold boiled water.

3. Wash and peel the white radish.

4. Cut the radish into slices.

5. Add an appropriate amount of salt and marinate for 15 minutes.

6. Pour out the excess radish water and wash it with water several times.

7. Add an appropriate amount of vinegar.

8. Add an appropriate amount of cool boiled water.

9. Pour a little water into the milk pot to melt the rock sugar and let it cool.

10. Pour the rock sugar water into the white radish.

11. Pour in the chopped red pepper and soak overnight.

1. Aged vinegar is good for pickling sour radish, because aged vinegar is brewed, and white vinegar is blended with acetic acid. Pickled white radish should be of moderate size, full skin, fresh, and sufficiently hydrated. There is no need to scrape the skin, and the taste with the skin is more layered.

Don't cut the white radish slices too thinly, too thin is easy to taste, but it won't be crispy. In addition, white radish has a strong pungent flavor, so after pressing out the water for the first time, rub it with cool boiled water, and press it again to remove the spicy taste a little more, and the pickling time is correspondingly longer than other pickles, so that the pickled radish tastes better.

2. The ratio of white vinegar and water for vinegar pickled radish is: 200 grams of white radish, 5 grams of salt, one red pepper, 30 grams of vinegar, 5 grams of sugar, and 3 grams of salt.

It is recommended that you can taste it in general and season it once, so that you can marinate it for the best taste.

3 Materials: two radish, an appropriate amount of chili, one ginger, two garlic, and an appropriate amount of pickled pepper Method: 1. Prepare two radishes and wash them.

2. Cut 3. Cut off the radish. Wash and slice the chili, garlic and ginger 4, add salt and marinate the radish to remove the spicy taste.

5. Pickled radish, dry, no raw water.

6. After washing, it can only be put into the tank after drying without raw water.

7. There is no oil in the pot, otherwise it will deteriorate when marinating.

8. Add 1000ml of cold boiled water to the pot, add vinegar, sugar, peppercorns, and bay leaves.

9. Boil water and let it cool.

10. Prepare a clean jar with no water in it.

11. Put it in turn, pour in the brine, cover and close.

12. Leave it for a week and you can eat it.

How to cook white vinegar radish? Slice the radish, buy a handful of salt and wash it, add ginger and garlic, millet spicy white vinegar light soy sauce, sugar and water to the radish, stir evenly and refrigerate.

Homemade radish sour, sweet and sour appetizing, add a little apple cider vinegar to make it more crisp.

Cut the radish into strips, then castrate it with salt for 2 hours, then rinse it with tap water, then put it in a container and add an appropriate amount of sugar and vinegar, and you can eat it after one night.

1. Buy a bottle of white vinegar and boil it in water.

2. Slice the radish, the best way to cut it is: four knives continue to cut it when slicing, and the fifth knife will cut it 3.

4. Pour the submerged radish into the cold vinegar, and finally add some saccharin to make the sweet and sour radish, so that the radish can be eaten for the sky and keep it crisp, and remember not to put white sugar, only saccharin. And saccharin should be small in amount, or it will not be bitter. It is easy to put white sugar radish, not brittle, and easy to spoil.

There is also no need to cover the lid, just use a large basin with a mouth.