The principle of pickled radish in brine?? How much salt do you put in pickled radish?

In general, how is it possible to flow with a large concentration to a small concentration??? I remember a counter-example in the book where the concentration of potassium ions in kelp is greater than that in seawater!

It's a creature in the first year of high school and the second year of high school.

First of all, the concentration in the cytoplasm of the radish should be less than that of the extracellular saline (the small concentration flows to the large concentration), so the water in the cytoplasm flows out - the plasma wall separates.

Then, in this way, the cell dies, the cytoplasm no longer regulates the concentration inside and outside, and the salt water returns to the cytoplasm, that is, it tastes Hehe, I just did this question last year and the year before last, and I can't be wrong!

The principle is that "a liquid with a large concentration will flow to a liquid with a small concentration" (I forgot the name of the specific principle).

That is, because the concentration of brine on the outside of the radish is greater than the concentration of the cell fluid on the radish itself, the brine will flow into the ...... inside the radish

Homemade recipe for pickled radish.

Preparation of pickled radish:

1.Wash and dry the small radish (large radish cube), spread it flat on the curtain, and let it dry in the sun for a day.

2.Put salt, peppercorns, star anise, and bay leaves in a pot, add water to boil, and let cool thoroughly.

3.Remove the roots and stems of the wilted radish, put it in cool salted water, and let it sit for a day.

4.Vegetables that have been marinated for a day have become soft and reduced in size, so they are placed in an airtight container, placed in the refrigerator, and taken out and eaten after 20 days.

Preparation of pickled radish salad:

5.Take out part of the pickled radish, wash it with cool boiled water to remove the salt on the surface, and control the moisture.

6.After slicing, mix with green onion and coriander, add an appropriate amount of sugar, light soy sauce, balsamic vinegar and monosodium glutamate and mix well.

7.Stir up the oil pan, fry the peppercorns over low heat when warm, and after the fragrance comes out, turn off the heat and remove the peppercorns.

8.Pour pepper oil on hot and sprinkle with white sesame seeds and coriander.

Add 6 grams of edible salt to 1 kg of radish. The amount of salt added to pickled radish should be appropriate so as not to affect the texture and taste of the radish. Before the radish is pickled, it needs to be cleaned, the skin removed, cut into pieces or slices, and then pickled.

In the process of pickling radish, sugar, vinegar, monosodium glutamate, star anise and other condiments can be added according to the taste. Once the radish is pickled, it can be kept in a cool place.

Precautions for pickled radishUnder normal circumstances, after the radish is dried, it can be put in the designated jar to pickle, and under normal circumstances, it only needs to be pickled for about a day.

It should be noted that if the temperature is very low when we pickle, then it will take 2-4 days when pickling, because because we have different pickling times, so the developed radish has a different taste, and the more time we pickle, the softer the radish will become.

The above content refers to Encyclopedia - Pickled Radish.

10 pounds of radish pickled with 250 grams of salt.

Because when pickling radish, the weight ratio of radish to salt is 1:25, so pickling 10 catties of radish requires 250 grams of salt, not too much, not too little, and when pickling radish, salt needs to be stirred evenly, if the distribution is uneven, it will affect the taste of radish.

Pickled radish tips:

Tip 1: The variety of radish is very important.

If you want to pickle radish pickled delicious, the variety of radish should be very important, pickled radish is the first choice to use green radish, because the radish flavor of green radish is heavy, but also with a slight spicy taste, the taste is more crisp, if you really can't buy green radish, then use white radish, don't use messy carrots and flower radish in the early stage, that variety of radish, pickled out is very difficult to eat, this trick, friends must remember well.

Tip 2: Pickled radish can't just be salted to kill water.

The correct way is to make sure that the ratio of salt and sugar is 1:2, and the cut radish slices are mixed well to kill the water, so that the pickled radish is not salty, the bottom taste is more mellow, and the pickled taste is more delicious, so this trick, friends should also remember this trick.

Tip 3: The preservation method is key.

There are two key reasons for the fact that the pickled radish is not boiled and cooled naturally, and the boiled marinade can remove a lot of miscellaneous oak and bacteria to put the radish for a longer time.

The second reason is that when the pickled radish is covered, there is no high degree of liquor sterilization, so the pickled white radish is also easy to deteriorate.