How to make Northeast kimchi radish, how to make radish kimchi?

Radish everyone may have eaten, but only radish can also be divided into several different varieties, their eating methods and pickling methods are also different, green radish is the most common radish variety in Northeast China, but also the preferred material for local residents to pickle pickles, this kind of green radish not only has a good taste, but also has a variety of medicinal effects such as cough and phlegm. In order for people to eat delicious Northeast green radish at home, the pickling method of Northeast green radish.

Northeast green radish pickling material.

When pickling Northeast green radish, it is best to choose the kind of fresh green radish with radish tassels, and the quantity can be selected according to your needs. In addition, prepare an appropriate amount of edible salt.

The pickling steps of Northeast green radish.

1. When pickling Northeast green radish, you should first remove the radish tassels, remove the upper leaves, leave only the stems, and clean them with water for later use.

2. Cut the processed radish tassels into four or five centimeter long segments and put them in a basin. Sprinkle salt on top, mix well with your hands, and rub vigorously for a hundred hours until the radish tassels are soft in water.

3. Wash the green radish with water to remove the water, and then cut it into irregular pieces with a knife, the specific shape can be played at will, and put it in a pot with pickled radish tassels after cutting.

4. Put salt in the basin again, then mix thoroughly, add a lid to the basin, marinate for a few hours, and remove the water inside. It can be taken out and eaten the next day, and a small amount of chicken essence and sesame oil can be added to flavor when eating, and this method of pickling Northeast green radish can retain the fresh smell of green radish to the greatest extent.

Autumn is here, and it's pickled vegetable season again, teach you how to pickle radish, refreshing and appetizing.

Autumn arrives and the weather starts to get cooler, with warm sunshine during the day, heavy rain in the evening, and much cooler nights. Autumn is the season of pickles, and the grandparents in my hometown also began to pickle vegetables, pickled some vegetables, and then put them away to store for a long time, and you can also eat delicious pickles in winter.

There are many kinds of pickled vegetables, such as Northeast sauerkraut, sour cowpeas, pickled radish, etc., and the favorite of Northeast people is pickled cabbage with Chinese cabbage. My favorite is pickled diced radish, many restaurants and noodle restaurants have such a side dish, and a plate of pickled radish is given for free before serving, and it is appetizing before eating.

So how is diced radish made? Today I will teach you how to marinate radish, which is refreshing and appetizing. Delicious radishes taste very crisp and crisp, but many times, the pickled radishes are soft and do not taste good, all because of the wrong method.

Pickled radish】 Ingredients:

1 white radish, 1 carrot, 1 tablespoon of salt, appropriate amount of ginger and garlic, 50g of white sugar, 200ml of white vinegar, 150ml of cool white boil, appropriate amount of lemon juice.

Method: In the first step, peel the carrots and carrots, and then cut them into cubes or strips.

Step 2: Cut the radish, add 1 tablespoon of salt, stir well, and evenly coat with a layer of salt.

The third step is to marinate for 2-3 hours to marinate the water, so that the taste is more crispy.

The fourth step is to marinate the water, then pour out the water, and cut some ginger and garlic slices for later use.

The fifth step is to put the radish into a bottle, then put the ginger and garlic together in the bottle, add 50g of white sugar, and then pour in white vinegar and cool white boil.

Step 6: Squeeze in a little more lemon juice to add flavor, then seal the bottle, put it in a cool place, marinate for a week and eat.

Tips: 1. Cool white boil in advance to cool, can not be used directly with mineral water, after high temperature sterilization, so that the radish is not easy to spoil when pickled.

2. The ingredients or tools that come into contact with or are used in the process must be cleaned, otherwise they will be easy to deteriorate during pickling and will not be stored for too long.

As we all know, there are various ways to make white radish, which can be stewed soup and drunk, cut into shreds and fried to eat, made into radish shredded cakes and soaked to eat cold radish strips, these practices are very delicious, but when it comes to the best way to eat radish, I think it is still necessary to soak and eat, make that kind of sour, sweet and crisp kimchi radish, and the feeling of eating can be described as super sour!

I moved last year because of work, and then I found out that there is a food street on the side of my house, and I also found that there is a very popular kimchi shop there, her kimchi is delicious, sweet and crispy, and the boss is very beautiful, and the service attitude is also very good.

The key is that her family's kimchi is particularly appetizing, and it makes people have a rhythm that they can't stop eating after taking a bite. It's not like the kimchi sold at other stores at all, it's either too sour or too sweet, and it tastes soft and not crispy at all.

Since I live nearby, and often go to buy kimchi, the boss knows me for a long time, and I am close to the boss when I am fine, and occasionally I will ask for leave when I talk The boss how to make kimchi sour, sweet and crispy, because I want to go back and make some for my mother after I learn, my mother likes to eat that kind of crunchy radish kimchi, and the boss sees that I have filial piety and am still an old customer, so he promised to teach me some small skills.

But I think it's better to share good things to be happier, so let's take a look at how to make sweet and crunchy kimchi radish!

1. Clean the white radish, cut it into small pieces and put it in a pot, then sprinkle a layer of salt on it, stir well, let the white radish taste, and then leave it for 2 hours to see if the radish becomes soft, if it is soft, drain the water, (if it does not become soft, continue to stand for some time) put it aside to dry and set aside.

2. Wash the pear, ginger and millet pepper and chop them, then add salt, monosodium glutamate and sugar and stir together to form a seasoning sauce.

3. Take out the white radish that has been dried before, pour a layer of honey on it, then pour the seasoning juice into it and stir well with the radish, and put in some cold boiled water to soak the white radish.

4. Pour the finished white radish into a glass bottle, then wrap the opening with a fresh-keeping bag and seal it strictly, put it in the kitchen or refrigerator and let it stand for 2 days before you can open the lid and taste.

Make radish pickles, sour and appetizing.

Ingredients: White radish (5 pcs.).

Excipients: shallots (100g), garlic (30g), ginger (15g).

Seasoning: kosher salt (2 3 cups), shrimp paste (3 tablespoons), paprika (5 tablespoons).

Teach you how to make radish kimchi and how to make radish kimchi to be delicious.

1.Radish: After washing, the leaves are left only fresh and tender. If the radish is large, cut into 4 cloves and salt evenly.

2.Green onions: Wash and cut into 4cm sizes.

3.Garlic and ginger: Wash well and cut into thin slices.

4.Shrimp paste: Add a little water and cook it.

Second, the specific process.

1 Wash the pickled radish again and remove the water.

2 After putting the white radish in a large container, add the chili powder, and then add other condiments such as green onions, garlic, ginger, and shrimp paste.

3 Place the stirred white radish in an airtight box and cover it with radish leaves.

Preparation point: After cooking porridge with flour, put it in kimchi, so that it can cook quickly, but eat it as soon as possible, because it will quickly become sour.

Serving: You can also remove the thick and hard leaves of the white radish and cut it into two cloves during the production process, and cut the red pepper into large slices. The porridge is then boiled with sticky rice, and then salt, red pepper, garlic, ginger, and appropriate water are added to the porridge.

Finally, put the stirred white radish in an airtight box, and then put the condiment soup in it.

Teach you how to make kimchi crisp and refreshing.

Prepare all kinds of radishes, peel and cut into strips, add salt and marinate, sauce ingredients: millet pepper, ginger, garlic, rice vinegar, sugar, light soy sauce, brine, radish and sauce all put in a sealed jar and wait for one night to eat.

Make radish pickles, sour and appetizing.