What is the best salt to use for pickled radish, and how much salt is used for pickling radish for a

It's better to have coarse salt, the kind that is very large and grainy, and the kind of pickled radish and sauerkraut is used in my hometown.

There are special pickled salts for sale, and the particles are relatively large, so you can go to the supermarket to take a look.

There is iodized salt for pickles, and the salt of pickles is generally gray in color and has large particles.

In our hometown, we use a lot of salt to pickle radishes. It's just that the salt grains are quite large.

In the past, raw salt was used, but now it is cooked salt.

You can use the salt you usually eat.

Of course, it's the salt you eat, just the salt you usually use at home.

Salt is fine. Ordinary laborers.

General salt is fine, the key is water, to use cool and white.

There is kimchi salt for pickling radishes.

It is better to use coarse salt, that is, large salt grains.

I think it's okay to use it usually, but I don't know much about it.

Coarse salt, large particles of salt.

Big grain salt, I think my mother-in-law uses this.

Just use what we usually eat.

Just use the salt you usually eat.

It can't contain iodine, otherwise it will come out of the water.

Ordinary salt is fine, but you can also use salt and pepper

Any salt can be used, and it is best to use coarse salt, also called big salt.

Pickled a pound of radish, generally with two taels of salt is about the same, the method is as follows:

Ingredients: 100 kg of carrots, 10 kg of coarse salt of pickled vegetables, a little chili powder, 2 tablespoons of sugar.

1. Soak the red-skinned radish in water first, and then brush the mud clean.

2. Cut off the head and tail, let it dry, and dry it until there is no water on the skin.

3. Cut the radish into petals, or cut it into thin strips, not too thin, too fine and dried and shrunk.

4. Find a pot, preferably a clay pot, and put the cut radish in it.

5. Pour in 300 grams of coarse salt grains of special pickles, leave for 15 minutes, and then knead the radish.

7. Kneaded radish continue to marinate for 2 days, pay attention to turning it up and down several times, and there will be a lot of brine in the basin after 2 days.

8. Spread it on a bamboo sieve to dry.

9. Put it back in the brine at night and continue to soak it overnight, and then continue to take it out and dry it the next day.

10. Dry until the radish is soft and dry, and the brine in the pot is almost gone.

Ten. 1. If it needs to be stored until the next year, it should be completely dried in the sun, add some peppercorn powder and salt to fry the pepper salt and chili powder and rub it repeatedly, and put it into a sealed jar for storage.

Ten. 2. If you don't need to store it for too long, you can eat it in a bowl.

10 catties of salt are required, and the specific method is as follows:

The materials that need to be prepared in advance include: 100 kg of white radish, 10 kg of salt, appropriate amount of sugar, appropriate amount of dried chili pepper, and appropriate amount of liquor.

1. The first step is to peel and cut all the radishes into strips and set them aside for later use.

2. After all the cuts are done, put them in the sun to dry.

3. Boil a pot of boiling water and put it warm, wash all the radish, drain the water, add the chili pepper and mix well.

4. Add sugar, salt and liquor and mix well.

5. Mix well, put it in a glass bottle and let it stand for 2 days.

Take it out after the day, so it's done.

Have a great life and good luck!

To pickle a pound of radish, it is generally about the same with two taels of salt. Of course, you can add or subtract according to your taste.

Generally, about two taels of salt for a pound of radish are sufficient.

Pickled 100 pounds of radish. How much salt do you want?