How to make sour radish of sour radish, how to make sour radish?

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. Then clean the radish with water, cut the radish into thin slices with a knife, and put it in a bowl.

4. If you feel that the white vinegar is too sour, you can pour cold water into the white vinegar.

This is a quick sour radish method, rock sugar mainly plays a crispy role in it, wild pepper is sour and spicy appetizing, and red Zhejiang vinegar is colored.

Ingredients: radish, salt, rock sugar, liquor.

Method: 1. Prepare a jar, boil a pot of boiling water, pour it into the jar to cool and add an appropriate amount of salt, rock sugar and liquor;

2. After dissolving, you can soak the radish in the jar, there is no sour soup (sour book), it takes about fifteen days to eat, the sour radish at that time is not very sour, the longer the time, the more sour it will be, if there is a "sour book" can be eaten in a week;

3. Generally, if there are five catties of water in the jar, you have to add 100 grams of salt, 300 grams of rock sugar, 50 grams of liquor, and only eat sour ones and add a little less rock sugar.

2. The chopsticks used for eating must also be special;

3. If you find that there are white flowers in the jar, as long as you add a little rock sugar or white wine, the white flowers will disappear;

4. The radish should be washed and cut into strips or thick slices, dry and then put in the jar;

5. After taking food many times, you must add a little salt;

6. It is best to use earthen jars instead of glass jars (kimchi is easy to break when it sees light).

Cut the white radish into thin slices and marinate the water in it with salt for about 15 minutes, which will make it more crispy. Then add vinegar and chili, this is a personal preference, and you can eat it after 2 hours.

Raw materials: water, coarse salt, the proportion of clear water coarse salt is about 1 kilogram of water with 60-80 grams of salt (my mother's experience is that the brine can be saturated), 10 large ingredients, 30 peppercorns, 10 cloves of peeled garlic, sugar, appropriate amount of liquor, and various radish.

Method: 1. Wash and dry the kimchi jar; Wash the turnips, cut them into cubes and let them dry;

2. Add the water and salt to the kimchi water in a clean and oil-free pot, dissolve the salt after boiling, and add garlic, spices, peppercorns, sugar, and white wine, and let it cool for later use;

3. Pour the cooled salt water into the kimchi jar, and the amount of water is best to 2 3 places in the kimchi jar;

4. Pour the radish into the kimchi water, preferably to fill the kimchi jar;

5. Cover the lid of the kimchi jar, add an appropriate amount of water to the sink, place it in a cool and ventilated place, keep the water in the sink from drying, and it will be ready after 5-10 days.

How do you make hot and sour radish delicious? Cut the white radish into slices, sprinkle a spoonful of salt and marinate for 20 minutes, set up, sprinkle some soy sauce, white vinegar, minced garlic, millet spicy, cover with plastic wrap and put it in the refrigerator. Refrigerate overnight, sour and spicy.

How to make sour radish:Ingredients: 2 radish.

Excipients: 300 grams of white vinegar, 100 grams of sugar, 1 teaspoon of salt, 2 cloves of white garlic, 3 finger peppers, 1 piece of ginger.

Steps: 1. Prepare the ingredients.

2. Peel the radish and cut it into strips.

3. Cut the white garlic, finger pepper and ginger into small cubes.

4. Add salt, white vinegar and sugar, mix well and soak for a while.

5. After the radish is salted and soft, squeeze out the bitter water, wash it again, and then squeeze out the water.

6. Put the radish strips in the prepared sour water and mix them, and then marinate them for half a day before eating.

How to cook sour radish

Ingredients Required:600 grams of white radish, 5 grams of salt, 5 pickled peppers, 5 red peppers, 3 grams of Sichuan pepper, 80 grams of sugar, 500ml of white vinegar, 200ml of water.

Preparation of pickled radishes:

1.First of all, clean the white radish, then cut it into strips 1 cm wide and 4 cm long, then put all the salt into the white radish, stir evenly and marinate for 1 hour to set aside, the skin of the pickled radish does not need to be removed, because the pickled skin is more crispy, and I feel better than the radish meat.

2.Put pickled peppers, red peppers, Sichuan peppercorns, sugar, white vinegar, and water into the pot, turn off the heat after boiling the water over high heat, and then let the water cool for later use.

3.Put the pickled radish into the kimchi water, then put it in the kimchi bottle, then put the bottle in the refrigerator and wait patiently for 24 hours before serving.

Tips for making sour radish:

1.When many people make sour radish, they put vinegar, water, and various seasonings directly into the bottle, and then put the pickled radish into the bottle, which is not right. We must put vinegar, water and various seasonings into the pot to boil and cool in use, this step can remove the bacteria in the water and seasoning, there are no bacteria in the water, and the water will not be white for a long time, because the seasoning is boiled for a while, the pickled sour radish will be more fragrant and crispy.

Therefore, when pickling sour radish in the future, don't use the wrong water, and use vinegar, water, and various seasonings to cook this kind of water pickled sour radish.

2.When making sour radish, the radish must be salted in advance, so that the radish can lose an appropriate amount of water in advance, so that the pickled radish can be eaten more fragrant, crispy and flavorful!

3.Pickled radish like me, as long as it is not stained with oil or water throughout the process, it can be stored for 1 year, and if it is stained with oil and water, it can only be stored for half a month at most, so when you eat, you must use dry chopsticks to pick and eat.

Homemade pickled sour radish].

Ingredients: 1 white radish, 1 carrot, 5 millet peppers, 2 red pickled peppers, a little cabbage leaves, 2 tablespoons of salt, 50 grams of white wine, 10 15 Sichuan peppercorns, 2 tablespoons of sugar.

Method]: The first step: clean the glass kimchi jar, pour in the liquor, shake it well, pour it out, and air dry.

Step 2: Peel and clean the white radish and carrot and cut them into small pieces. Wash and drain the red pickled peppers and break them into sections; The millet peppers are cleaned and drained, cut into small pieces, and the cabbage leaves are cleaned and drained, and torn into small pieces.

Step 3: Take out a large clean bowl and add white radish strips, carrot strips, millet pepper, red pickled pepper, cabbage leaves, and Sichuan peppercorns.

Step 4: Add salt, liquor, Sichuan pepper and white sugar, grasp it repeatedly with your hands, put it in the kimchi jar, and press it tightly with your hands. In this way, after the radish is left for a while, some water will be pickled.

Step 5: Cover the tightly pressed kimchi with a lid and fill it with water next to the lid of the jar and leave it for 3 to 5 days before eating.

The white radish is washed and cut into one-centimeter pieces and soaked in salted water for two hours, with the aim of removing the spiciness of the radish. Take out the radish and rinse it with cold water until there is no spicy smell, add white sugar, white vinegar (not over the radish), soak it for one night and enjoy! Don't peel it!

【Pickled pepper sour radish】

Ingredients: 1 white radish (about 800 grams), 200 grams of rice vinegar, 1 tablespoon of salt, appropriate amount of sugar, 30 grams of rock sugar, 5 millet peppers, 8 pickled peppers, half a lemon, 50 grams of pickled pepper water.

Directions: 1. Prepare the required ingredients first.

2. Scrub the skin of the white radish with salt, rinse and drain the water, and cut off the head and tail with a knife.

3. Divide the radish into four small pieces and cut them in half.

4. Then cut the white radish cubes into strips.

5. Put the white radish strips into a large pot, sprinkle with a little salt and marinate for 30 minutes.

6. After the radish strips are marinated in water, pour out the brine.

7. Clean with purified water and grab dry water for later use.

8. Wash and remove the millet pepper, wipe off the water, and cut small circles with a knife.

9. Mix the ringed millet pepper and white radish strips well.

10. Then add a little salt, sugar, pickled pepper and pickled pepper water, mix well.

11. Wash the lemon and dry it and cut it into slices.

12. Finally, add the seeded lemon slices, rock sugar and rice vinegar to the pot and mix well.

12. Cover with plastic wrap and refrigerate and marinate for more than six hours.

13. It can also be divided into several portions and packed into sterilized glass jars for sealed and refrigerated storage, which is more convenient to eat.

Go to the market and pick white and clean white radish, 3-5 pounds (depending on how big your bottle is), buy a box with a sealed lid, preferably a glass bottle.

Wash the radish, peel off the skin, and cut into slices, without cutting too thinly.

After cutting the radish, sprinkle two handfuls of salt and marinate for 30 minutes, the pickled white radish is filtered through a sieve to the water, and the radish pieces are dried.

During this process, you can boil a spoonful of boiling water and let it cool for later use;

Cut a small bowl of ginger to taste (ginger can also be eaten).

After drying the radish cubes, you can put them in the prepared sealed box, put the ginger on top, and add a little chili pepper (if you don't eat spicy, don't put too many chili peppers);

Pour in half a bottle of white vinegar and 2 handfuls of sugar, add the boiling water that has just cooled, and then cover it with a plastic bag, and seal it with a lid (add a plastic bag for better sealing).

Put it in a cool place for 1-2 days and you can eat it.

Ingredients: 1 white radish, 7 pickled peppers, 1 carrot, 20 peppercorns.

Excipients: 3 teaspoons salt, 50 grams of white vinegar, 20 grams of sugar.

1. First of all, peel and wash the white radish and carrot.

2. Cut into strips, put 2 teaspoons of salt, grasp well with your hands until there are no salt grains, and leave for half an hour to one hour.

3. Chop the pickled pepper and put it according to personal taste, and put a few more if you like spicy.

4. Pickled radish has a lot of water, pour it out directly, put the pickled pepper, sugar, white vinegar, and peppercorn into the basin, pour some of the soup from the canned pickled pepper, and then put 1 teaspoon of salt, stir well.

5. Put it in a sealed bottle, refrigerate it for one day, and you can eat it the next day.

6. The finished product is as follows.