How to pickle sour radish How to pickle sour radish

Preparation method of kimchi salt brine: boil the water, add salt (add 80 grams of salt per 1 kg of water), wait for the salt to be completely dissolved, put the appropriate amount of ingredients, and pour the kimchi jar (it is advisable to flood the brine to the jar of 3 5). Allow the brine to cool completely, then add the cubes.

The ingredients can be added appropriately according to their different tastes, if you like the meat flavor, you can add some peppercorns, garlic and ginger; Like spicy, you can add a little chili; If you have a sweet tooth, you can add some sugar.

Before soaking, the old roots and yellow leaves of various vegetables are peeled off, washed and dried, cut into strips (pieces), and pickled in the human altar. The vegetables should be filled, leaving as few gaps as possible, and it is advisable to use the liquid surface close to the mouth of the jar and the salt water to flood the vegetables. Pour cool boiled water into the sink around the mouth of the altar, buckle the bowl and place it in a cool place.

7 After 10 days, it will be done.

If the kimchi is not suitable for the taste when eating, you can also make some adjustments: if it is not crispy, you can add some wine; If it's too sour, you can add some salt; At this time, the mildew should be removed, add salt and a small amount of liquor, move to a cool place, open for about 10 minutes a day, and the musty smell will disappear naturally in about 3 5 days. If you find that the kimchi is soft and rotten, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable stew can no longer be used.

When making kimchi for the first time, you can add some vinegar or sugar to speed up fermentation, increase lactic acid, and shorten the time for making kimchi. If you use aged soup to make kimchi, you can eat it after 2 to 3 days. The more times the kimchi is marinated, the more fragrant and delicious the pickled dishes will be.

But every time you make pickles, depending on the number of dishes, add some salt, peppercorns, ginger slices, and white wine.

Use special chopsticks to eat kimchi, and do not bring oil to avoid oil and raw water from entering the jar. Kimchi cannot be stored for a long time, and should be eaten as you soak it. The sink at the mouth of the altar should be kept clean and filled with water frequently.

The radish soaked in white vinegar is delicious, sour, crisp and refreshing.

First of all, the turnips should be dried in the shade for a day or two, and the rest is the same as they say.

It's okay to soak the wine directly in vinegar.

The easiest way to make pickled radish is as follows:Ingredients: 1 radish, appropriate amount of millet spicy.

Excipients: 1 tablespoon of salt, 2 tablespoons of sugar, appropriate amount of millet spicy, appropriate amount of pickled pepper, 1 tablespoon of white vinegar.

1. Wash the radish, cut it into sections, put it in a bowl, add 1 tablespoon of salt, mix evenly, marinate for half an hour, add water to wash and remove it for later use.

2. Two tablespoons of sugar, a spoonful of millet spicy, pickled pepper water, an appropriate amount of white vinegar, and a spoonful of white vinegar, stir well.

3. Add the radish, mix well, and marinate overnight.

4. The finished product of pickled radish is as follows.

Pickled radish】 Ingredients] Radish, white vinegar, sugar, millet pepper, salt.

Methods and Steps].

1. First of all, we have to clean the prepared white radish, peel off the skin of the radish, then change the radish into small segments, and then cut the radish into large slices with moderate slices, and then stack them together and cut them into small strips. After cutting, you need to prepare a large bowl, then put the radish in a large bowl, add two spoonfuls of salt to the radish, grasp it with your hands and mix it evenly, and then let the radish marinate for 15 minutes.

2. In the process of pickling radish, the prepared millet pepper should be cleaned, cut into chili rings and put into a small dish for later use, then prepare an iron pot, add a bowl of white vinegar to the iron pot, and turn on high heat to boil the white vinegar, after the white vinegar is completely boiled, it needs to be poured into the bowl again, and then let it cool. If the white vinegar is used to marinate the radish, it will make the pickled radish taste more sour and improve the storage time of the radish.

3. Take out the pickled radish, and pour out the water that flows out of the pickled radish, then prepare a clean glass bottle without water and oil, and put the prepared radish into the bottle, and then add 20 grams of sugar to the radish, as well as the prepared white vinegar and millet pepper rings, all add them to the glass bottle, and cover the lid to shake it evenly, and finally just put the prepared radish into the refrigerator, refrigerate it for one night, and then you can pour out the radish for eating.

Tips] 1. Before refrigerating the radish, the radish must be pickled first, so that the pungent taste in the radish can be effectively removed, and the pickled radish will taste more crisp.

2. The prepared white vinegar, remember to boil it before letting it cool, and do not pour the white vinegar directly into the radish to pickle the radish, this production method is very wrong, otherwise the radish will become particularly sour and not delicious at all.

3. When preparing the glass bottle, the glass bottle must be disinfected to keep the glass bottle in a water-free and oil-free state.

4. Prepare pickled radishes and put them in the large refrigerator for refrigeration, which can make the radishes pickle faster.

Pickled radishes. Recipe: 1 white radish, a little ginger, an appropriate amount of millet pepper, an appropriate amount of salt, 2 tablespoons of sugar, 200ml of white vinegar

1. Prepare a slightly larger white radish, clean it, cut it into strips, and put it in a basin. Then pour an appropriate amount of salt into it, grasp it well, marinate for half an hour, and marinate until the water is pickled.

2. In the process of pickling radish, we should not be idle, we can make sweet and sour water. Pour all the white vinegar and sugar into the pot, then add about 300ml of water, ** bring it to a boil, and after the water boils, turn off the heat and let it cool. Next, prepare a little ginger, and then prepare a few millet peppers according to the degree of spicy food that individuals can eat.

3. Slice the ginger, then cut the millet pepper into small pieces, and put it aside for later use. After the radish is pickled, we control the moisture and then squeeze the radish to ensure that there is no moisture. Next, prepare a sealed glass jar and put the white radish strips in it, as well as the ginger slices and millet peppers.

4. Finally, pour all the sweet and sour water just now, and don't go over the radish strips. In this way, cover the lid and seal it, marinate for 2 hours and then eat, if you want to taste better, put it in the refrigerator and marinate it overnight, it will be more delicious.

This sour and spicy, with a little sweet radish strips, is appetizing and greasy. If you usually eat a lot of fish and meat, we can always prepare this snack on the table, and the effect is a must.

Sour radish. How to make it:

Ingredients: White radish or carrot, I recommend you use carrots, because the meat inside is red and looks good, and it looks like there is an appetite Two or three slices of ginger, an appropriate amount of sweet and sour, mainly depending on the size of the radish you use, the ratio of sweet and sour is almost 2:1, add two or three spoons of water, and dilute this sweet and sour juice slightly; Salt Preparation:

Slice the carrot (white), if you want to eat it on the same day, cut less, otherwise the radish will not taste good; Put the sliced radish in a basin, sprinkle with salt, and marinate for about 20 minutes. Flip several times during this period; After pickling, put the pickled radish slices in a glass bottle, and put the ginger in the bottle together, and stuff it tightly; Use a small pot to mix water, sugar, vinegar, boil, stir while cooking, so that the sugar is completely melted, then you can taste whether it is too sour or too sweet, after boiling, pour this sweet and sour sauce into the radish bottle while it is hot, the sweet and sour sauce should be submerged in the 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 eating.

The preparation of sour radish is as follows:1. First peel off the skin of the radish, then clean the radish with water, cut the radish into thin slices with a knife and put it in a bowl.

2. Put salt in a bowl, stir well and marinate for 15 minutes, after marinating, pour out the water from the radish pickle.

3. Pour the white vinegar into a bowl, add the chopped red pepper, then pour it into the bowl where the radish is placed, and soak it for two hours before the sour radish is ready.

Pickled radish method:

Ingredients: 3 catties of radish.

Excipients: 20 grams of salt.

Specific steps: 1. Prepare materials.

2. Cut off the head and tail of the radish and wash it well.

3. Shredd. 4. Add salt.

Put all the grams of salt in it all at once.

6. Mix well and marinate for half an hour.

7. Put it in a clean container and seal the lid.

8. Marinate for more than three weeks before serving.

The steps of the method of pickling sour radish

Ingredients preparation: appropriate amount of carrots, edible salt, preparation steps:

Prepare a clean jar and dry it first. Wash the radish to be pickled and dry it. It is better to prepare a few mustard greens and also wash and dry, in order to press the radish for use.

Then boil the water, pour it into the jar, add salt and stir it to dissolve, and it becomes salt water. The amount of salt is increased according to the amount of water and the amount of radish to be put in, and there is a personal preference, but the ratio is generally about 5%. I have never weighed my pickles by the feeling of my hands.

Then soak the radish in the salted water in the jar, because the radish will come to the surface, so press the radish with other vegetables, and then press it with a washed pebble to prevent the radish from leaking out. Then seal the jar, and after a month, it will be a sour and crunchy turnip.

It is better to choose crisp and tender carrots for pickled radishes, and only tender ones are crispy. Pickling usually begins around November and begins when the flavor drops below 15 degrees Celsius.

The pickled sour radish is pink, very crisp and slightly sour, take it out and wash it and eat it directly, it is sour and crispy and very satisfying. You can also cut it into slices and shreds to stir-fry, add dry pepper and garlic cloves to the oil pan and stir-fry until fragrant, add and stir-fry, and it is ready. If there are slices of sour radish fried with bacon, it is really a delicacy, appetizing and delicious.

Pickled sour radish.

1. Prepare a pottery jar that can be filled with hinged leaf water, wash it, and the capacity should be 10 liters.

2. Prepare about 2 liters of rice soup and 5 liters of cold boiled water.

3. Pour the rice soup and cold boiled water into the jar, add an appropriate amount of salt and sugar, and add garlic and garlic sticks according to your preference.

4. Cut the radish into centimeter-thick slices (if the radish is small, you can put it whole), wash it with cold boiled water and put it in the jar (local red-skinned radish is better).

5. Add water to the hinged leaves, and then cover the jar lid (to avoid breathing and causing the acid water to change its flavor and shape), and after 4-5 days, the radish slices will be light red, take it out, add an appropriate amount of monosodium glutamate and chili pepper, and then add an appropriate amount of salt and sugar according to your own preferences.

In addition, vegetables such as knife buckets, radish petioles, and green vegetable petioles can also be put into the jar.

Aged vinegar works well for pickled 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 taste, 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 a little longer than other pickles. Pickled radish tastes better.

Soak the sour radish in white vinegar and water ratio

The ratio of white vinegar and water to vinegar soaked 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. I suggest that you can taste it in general and mix it once, so that you can marinate it to get the best taste.

Efficacy and role of vinegar

1. Vinegar can eliminate fatigue, and drinking vinegar in moderation can eliminate fatigue well, especially the effect of health care vinegar is better.

2. Vinegar can mediate the acid-base balance of the blood.

3. Vinegar can help digestion and facilitate absorption. It can help people to take calcium effectively.

4. Vinegar can prevent aging.

5. Vinegar can enhance the bactericidal ability of the gastrointestinal tract.

6. Vinegar can enhance liver function.

7. Vinegar can dilate blood vessels and prevent the occurrence of cardiovascular disease and diabetes.

8. Vinegar can enhance kidney function.

9. Vinegar can be used for beauty and skin care. (This is because the main ingredient of vinegar is acetic acid, which has a strong bactericidal effect and can play a good role in protecting ** and hair.) Washing with vinegar water can absorb some much-needed nutrients, so as to play a role in softening and enhancing vitality.

10. Vinegar can prevent cancer, and a joint research team of Kanazawa Medical University and Kyoto University in Japan recently confirmed through mouse experiments that black vinegar with brown rice as raw material has anti-cancer effects.

The pickling method of sour radish is as follows:Ingredients: 500 grams of white radish, 250 grams of white vinegar, 30 grams of millet chili, 50 grams of white sugar, 14 grams of salt.

1. Wash the white radish, do not peel it, and cut it into strips; Cut the millet pepper into pieces and set aside.

2. Add salt, stir well with chopsticks, and marinate for half an hour.

3. The pickled radish will come out of the water, so don't throw it out.

4. Add white vinegar and millet chili pepper and let stand for half an hour.

5. Finally, add white sugar and mix well.

6. Put it in a sealed box, send it to the refrigerator for refrigeration, and you can eat it the next day.

7. Acid.