How long can pickled radish be eaten, how long can pickled radish be eaten

How long does it take to eat pickled radish.

Generally speaking, after the radish is sun-dried, put it in the jar to pickle, you can eat it in about a day, if the temperature is low, it may take 2-3 days, you can eat the radish at any time, because the time is different, the pickled taste is different, the longer the time, the softer it may become, not as crisp as the initial stage.

Pickled radishes can be eaten for a few days.

Under normal circumstances, after the radish is dried, it can be put into the designated jar to pickle, in general, it only needs to be pickled for about a day, if the temperature is very low when we pickle, then it takes 2-4 days when pickled, because we pickle at different times, so the taste of the radish developed is also different, and the more time it is pickled, the softer the radish will become.

Precautions for pickling radish.

When the radish is pickled with salt, it only takes 2 hours for a short time, and if it is longer, it is recommended to marinate it for about 4 hours, which can make the radish taste better. Mainly when cutting radish, do not cut it too thinly, so that in the process of pickling later, it is easy to be restricted, and the taste of the radish will also be affected. If you like spicy food, you can make it without white vinegar and sugar.

Directly put in an appropriate amount of peppercorns and pickled peppers, and also put them for about half an hour, and you can eat them, which is very convenient and simple.

The efficacy and role of radish.

1. Enhance the body's immune function: radish is rich in vitamin C

and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2. Help digestion: mustard oil in radish can promote gastrointestinal peristalsis, increase appetite and help digestion;

3. Help the absorption of nutrients: amylase in radish.

It can decompose starch and fat in food and make it fully absorbed;

4. Anti-cancer and anti-cancer: radish contains lignin.

Can improve macrophages.

The viability of phagocytosis cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amine and have anti-cancer effects.

5. Bloating, indigestion.

If the stomach is not good, you can drink the juice raw; Nausea and vomiting, pantomy of acid water, chronic dysentery, can be chopped and honey fried and chewed carefully; constipation, can be cooked; Canker sores.

You can wash your mouth with juice.

Under normal conditions, after the basket is dried, it can be put into a specific pickle jar to pickle, under normal circumstances, only need to pickle for a day, if the temperature is very low in the case of pickling, then it takes 2-4 days in the case of pickling, because we pickle the time is not the same, so the taste of the basket developed is also different, and the more time to pickle, the more the basket will be softer and softer.

It is a key vegetable and fruit of the root vegetable, and is a biennial green plant of the genus Cruciferaceae.

It is a common vegetable, which can be eaten raw or cooked, and its taste is a bit spicy. Contemporary scientific research believes that the basket contains mustard oil, pepsin and dietary fiber, which has the effects of promoting digestion, improving appetite, accelerating gastrointestinal peristalsis, dissolving phlegm and relieving cough. The basic theory of traditional Chinese medicine also feels that the taste is sweet and sweet, cool, enters the lungs, liver and gallbladder meridians, and is the best quality of the diet, which can treat or assist in the treatment of a variety of diseases, and the Compendium of Materia Medica is called "the most beneficial among vegetables".

Therefore, it has a certain efficacy and role in clinical nursing.

1. Improve the body's immune function: Luobu contains a variety of vitamin C and the nutrient element zinc, which is conducive to improving the body's immune function and improving the ability to resist disease.

2. Promote digestion: The mustard oil in the basket can promote gastrointestinal peristalsis, improve appetite and promote digestion.

3. Assist in the digestion and absorption of nutrients: the pepsin in the basket can dissolve the tapioca starch and human fat in the food, so that it can obtain sufficient digestion and absorption.

4. Anti-cancer and anti-cancer: The basket contains lignocellulose, which can enhance the charm of macrophages and engulf tumor cells. In addition, it contains a variety of enzymes that can dissolve carcinogens such as nitrite amine, which has anti-cancer effects.

5. Food accumulation, abdominal distention, indigestion, poor stomach intake, able to pound juice and eat; Nausea retching, pantothenic acid water, diffuse dysentery, can be chopped honey decoction and chewed finely; constipation, able to cook; Canker sores, able to mash juice and rinse the mouth to clean.

6. Cough and phlegm, it is best to chop up honey and fry it and chew it carefully; tonsillitis, tonsillitis, hoarseness of the throat, loss of voice, can pound juice and ginger water on the same screen; Nosebleeds, you can pound the juice and liquor in a small amount of hot water, and you can also pound the juice and drip the nose; hemoptysis, cooked with beef and grass carp; To prevent influenza, it can be cooked.

Generally speaking, after the radish is sun-dried, put it in the jar to pickle, you can eat it in about a day, if the temperature is low, it may take 2-3 days, you can eat the radish at any time, because the time is different, the pickled taste is different, the longer the time, the softer it may become, not as crisp as the initial stage.

Nitrite will increase when pickled radish is first pickled, and the nitrite content is highest between 10-15 days, reaching a peak after half a month, and then gradually declining until it finally disappears. It is recommended that you consume it after 30 days, and the harm to the body is very small.

The nitrite content of pickles in pickles from pickles that had just been pickled increased and then dropped to their original level after a period of time. When pickling, the lower the salt content, the higher the temperature, the faster the nitrite rises, generally after five to ten days of pickling, nitrate and nitrite rise to a peak, after fifteen days gradually decline, twenty-one days will return to normal values. Therefore, pickled pickles should be eaten only after the high-risk period of the pickling system, that is, they should generally be eaten after 20 days, so as not to damage their health because of impatience.

In the first class of pickled radish, if it is a rural area, it will take several months to eat the whole pickled radish pickles, but if it is a dried radish pickled, you can dry the dried radish and eat it later, so that it is a little shorter than that time.

Pickled radish then it needs to be dried in the sun and salted to pickle, usually within a month. It's pretty much the same, right?

Pickled radish pickled for 1-3 days before serving.

Under normal circumstances, after the radish is dried, it is put into the jar and pickled, and it can be eaten after about a day of pickling, and if the temperature is low, it may need to be pickled for 2-3 days before eating.

Radish is known as "little ginseng" in Chinese folk. Modern nutrition studies have shown that radish is rich in nutrients, rich in carbohydrates and vitamins, of which the content of vitamin C is 8-10 times higher than that of pears. Historiography studies that the original species of radish originated from the wild radish on the warm coasts of Europe and Asia, and radish is one of the oldest cultivated crops in the world.

As far back as 4,500 years ago, turnips became an important food in Egypt. It is widely cultivated throughout China.

However, it is recommended not to leave it for too long, because there are more bacteria in the refrigerator, which will affect the taste of pickled radishes, and will also absorb the moisture of pickled radishes, resulting in pickled radishes not being crispy enough. Therefore, it is recommended that you put the pickled radish in a cool place, and seal it with a jar or jar to preserve.

How long can pickled radishes be left in the refrigerator.

Do not exceed 48 hours.

And it must be packed in a plastic bag before it can be stored. Otherwise, the first is that the shredded carrots are easy to lose moisture, which affects the taste and nutrition, and the second is that they will become hard after being stored for a long time, and they are not as soft and delicious as fresh shredded carrots.

How to make pickled radish delicious.

Hot and sour dried radish.

Ingredients: 5000 grams of fresh radish washed and cut into strips slightly thicker than chopsticks and about two inches long, and dried into 500 grams of dried radish.

Ingredients: 2000 grams of water lead, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, appropriate amount of thirteen spices, chili oil, and a little monosodium glutamate.

Production method: Put water, vinegar, thirteen spices, and salt into a pot and boil, put in monosodium glutamate when the fire is stopped, and let it cool for later use; Put the dried radish and chili oil into the container of pickled vegetables and mix well, then sprinkle the sugar on top, and then pour the dried juice into the container; After that, stir the potato once or twice a day, and it will be ready to eat in about 7 days.

It's okay to eat every day, but a little is recommended. It is recommended to eat the pickled ingredients in moderation. Let's take a look at how to make pickled radish.

Preparation of pickled diced radish.

Ingredients: 1 white radish, millet pepper.

3 stalks, 6 cloves of garlic, 1 small piece of ginger, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 5 tablespoons of sugar, balsamic vinegar.

5 tablespoons, cooking oil.

A pinch and salt to taste.

Step 1: Rinse the white radish, cut the skin into thick pieces, peel the garlic and cut it into slices, cut the ginger into slices, and cut the millet pepper for later use.

Step 2: Put the cut radish strips into a large bowl, add 5 tablespoons of salt, knead the salt evenly with your hands, fully integrate the salt and radish, marinate for 30 minutes, and analyze the water in the radish.

Step 3: Squeeze out the water in the salted radish by hand, you can squeeze it several times to let the water be fully precipitated, and the radish is crisp or not depends on whether it is squeezed clean or not.

Step 4: Add the prepared ginger slices, garlic slices and millet pepper to the processed radish, this amount can be adjusted by yourself, and the amount of garlic can be more.

Step 5: Add 5 tablespoons of sugar, 5 tablespoons of balsamic vinegar, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of hot oil poured on top of the garlic cloves, and finally add half a bowl of cold boiled water, knead and grasp the radish grains evenly with your hands. After grasping well, put it into a clean bottle without water and oil, pour the juice into it, marinate it for 3 hours and then eat it, and if you can't finish eating, you can store it in the refrigerator, which can be stored and eaten for a long time.

A crispy pickled radish is ready.

It's not okay to eat pickled radish every day, although pickled radish tastes particularly delicious. But it itself is a kind of pickled food, rich in nitrite, if often eaten in large quantities, it is harmful to health, and in serious cases, it may cause cancer, so it is recommended to eat some occasionally.

1. The nitrate content of acacia japonica will rise in the freshly pickled white radish, and after a period of time, it will drop to the original level. When pickling, the lower the salt content, the higher the temperature, the faster the nitrite rises, generally pickled for five to ten days, nitrate and nitrite rise to the peak, after fifteen days gradually decline, twenty-one days to stimulate the club back to normal values.

2. Therefore, pickled radishes should be eaten only after the pickling system is too high-risk period, that is, it should generally be eaten after 20 days, and it should not be damaged because of impatience.

1. Put the dried radish pickles into a composite plastic bag, then vacuum pack them with a vacuum packaging machine, and then pasteurize and cool them, and they can be stored for more than 12 months under 20.

2. If the dried radish pickles have been mildewed when pickled, they will definitely deteriorate after a long storage time, so to extend the shelf life of dried radish pickles, we must strictly implement the production and processing technology.

3. High salt pickled food, high osmotic pressure can inhibit the growth of microorganisms and play a role in preservative. If the salted vegetables are left in small quantities, they can easily spoil. Therefore, when pickling pickles, a lot of salt should be put in place, and it can be stored for a long time at room temperature.

4. For this kind of high-salt food, there is no need to put it in the refrigerator for storage, it can be stored at room temperature, but it will be thrown away because the crystals are mistaken for deterioration because of the crystals. Therefore, pickled radish pickles are not recommended to be frozen in the refrigerator.

When putting salt, put it in a ratio of 20:1, not too much, not too little, and then be sure to stir well. Ingredients: 10 kg of radish, kg of salt, pickle jar, salt, a pot of boiling water, bamboo poles, stones, wooden boards.

1. Go to a washed and dried pickle jar and place it in a ventilated place, as shown in the figure below.

2. Pour an appropriate amount of salt into the tank, as shown in the figure below.

3. Pour in the salt and then add an appropriate amount of boiling water, as shown in the figure below.

4. Take a washed and dried bamboo pole and mix water and salt evenly, as shown in the figure below.

5. After the mixed brine is warmed, put in the whole washed radish, as shown in the figure below.

6. Take a stone and put it into the jar, as shown in the figure below.

7. Make sure the stone completely presses the radish into the salt water and soaks, as shown in the picture below.

8. Take a wooden board and cover it on the pickle jar and seal it, as shown in the figure below.

9. After 20 days of sealing and soaking, the pickled radish is completed, as shown in the figure below.