How to pickle radish quickly, how to pickle radish quickly

I have pickled radish at home, but the pickled radish in our house is generally eaten in this area of Sichuan, a quick way (pickled after becoming edible the day):

1. Find a clean altar (no oil);

2. Cool boiled water needs to be poured into the altar (about two-thirds of the altar is about the same);

3. Cut the radish into slices of about 2 cm (the slices will be sour quickly), (here is a reminder that if you want to eat sour radish faster, you can slice the radish and dry it in a cool place before soaking, so that it can be marinated to help the flavor faster!) ）；

4. Prepare ginger (sliced), garlic (personal preference can not be cut), chili pepper and other ingredients you like, wash them and put them in the jar (I suggest that it is the same as the radish, it is best to dry the dry part of the water and then put it in);

5. Add the prepared radish, and the last part is to cover the jar, preferably a special kimchi jar, so that it is very simple.

Put the dried radish strips in a container, then add sugar, white vinegar, a small amount of chicken essence, and shred the fresh red pepper.

If you want to be fast, it's best to slice the radish and soak it in white vinegar and salt.

The preparation of pickled radish is as follows:Ingredients: radish skin, two radish skins, six chili peppers or pickled peppers, half a cup of light soy sauce, 1 3 cups of aged vinegar, 1 3 cups of rock sugar or sugar, half a cup of brine juice, a little chicken powder, 1 cup of water.

1. Prepare to make the skin of the radish cake.

2. Grab the radish skin with salt, wash it and dry it.

3. Cut the millet pepper and finger pepper into small grains, put all the seasonings into the pot and boil, and let cool.

4. When the water is cold, put the radish slices in it and soak it, put it in the refrigerator, and soak it for one night before eating.

5. Start eating.

Radish can be made into a delicious side dish, I don't know if you know? Pickled radish is one of them, how should it be made? Now don't worry, I'll give you a detailed introduction, how should we transport pickled radish to be the most delicious?

What details should I pay attention to when marinating?

Preparation of materials. Some white radish, appropriate amount of salt, appropriate amount of red pepper, appropriate amount of soy sauce.

Pickling method. 1.First of all, wash the large white radish with a large amount of water, cut it into strips with a kitchen knife, and put it in a ventilated place to cool the moisture on its surface.

2.Put the cool, dry white radish strips on a plate, then add an appropriate amount of salt to them, stir well, and rub them with your hands until the white radish is soft.

3.Serve the soft white radish on a separate plate, then add an appropriate amount of soy sauce, an appropriate amount of red pepper, and an appropriate amount of spices, stir well and marinate together.

4.Seal it with plastic wrap and place it in a cool place and marinate for a few days before serving.

Tips on how to pickle radishes.

1.When adding ingredients, you can try to add them, it is not easy to add too much at once, and remember to stir well after adding and rolling, otherwise it will not be as delicious as the big and noisy.

2.When adding salt to rub, pay attention to the strength, not too much or too little, and it is necessary to rub it until the soft effect is the best.

3.After sealing and storage, be sure to store in a cool place, not easy to expose to the sun or moisture.

4.Remember to be hygienic at all times.

Here's how to pickle the radish1.Wash the radish well, no need to peel it, and it is crispier with the skin! Cut into thin slices;

2.Put it in a basin, add a spoonful of salt, stir well with chopsticks, and let it marinate for more than 30 minutes, it is strongly recommended to be sure to marinate, which can remove the spicy taste of the radish;

3.During the pickling of radish, peel the ginger and cut it into small slices, cut the garlic into thin slices, and wash the millet pepper and cut it into small pieces.

4Take another small bowl and prepare to mix a bowl of sauce: 3 spoons of white vinegar, 5 spoons of light soy sauce, 2 spoons of sugar, a small half bowl of purified water, stir well and set aside!

5.Pour out the water from the pickled radish;

6.Pour in the prepared sauce and stir well with chopsticks;

7.Then add ginger, garlic and millet pepper and stir well;

8.Attach plastic wrap, put in the refrigerator overnight, and you can eat!

Pickled green radish (white radish).

Step 1: We first prepare the required raw materials in advance, 500g of green radish, 15g of ginger slices, 5g of chili pepper, 25g of old rock sugar, 3g of sesame pepper, 15g of wild pepper, 250ml of white vinegar, 200ml of cold water, 5g of edible salt.

Step 2: Wash the green radish with cold water, then remove part of the fibrous roots of the radish and finally cut it into long strips. Be careful to enhance the taste, the skin does not need to be peeled, if you make sure to clean it.

Put the chopped dried radish into a clean basin, add an appropriate amount of salt, stir well with chopsticks, and marinate for 30 minutes.

Step 3: When marinating the green radish strips, cut the ginger into slices, cut the wild pepper in half, boil it in water and open it to cool and reserve. Take care to ensure that the marinating is successful, cold water should not be used cold, and must be boiled.

When the radish is pickled, throw away the water from which the radish was pickled.

Step 4: Prepare a clean glassware with no water and no oil stains in advance, add an appropriate amount of old rock sugar, white vinegar and cold boiled water, and then shake the glass bottle vigorously to mix the condiment evenly, and then put the ginger slices, wild pepper and dried radish into the utensils, and then sprinkle a small amount of pepper on it, and finally seal the utensils, marinate for 2 hours and you can finish eating. Usually put it in the refrigerator and use clean wooden chopsticks to scoop it up when you eat it.

Summary. Step 2: After the radish is pickled, you can see that the water in the radish is pickled, pour out the water, add sugar, white vinegar, garlic slices, pickled pepper, pickled pepper water, ginger slices, stir it well with chopsticks, and continue to marinate for two hours. When pickling, it is best to cover with a layer of plastic wrap, the pickled radish will be more delicious and delicious, and when the time is up, the radish can be eaten directly.

In the whole production process, if you want the radish to be pickled and delicious, you can't add less pickled pepper water, which can be combined with pickled pepper water and other seasonings, so that the pickled radish will be very delicious, and it is also very appetizing, but the pickled radish is best eaten within two days, otherwise it will be spoiled.

The first step is to clean the prepared radish, wipe the water on the surface of the radish with kitchen paper, put it aside, let it stand for half an hour, build a hole and then cut it into slices and put it in a bowl, add an appropriate amount of salt, stir it well with chopsticks, and marinate it for 2 or 3 hours, the purpose of this is to marinate the water in the radish.

Step 2: After the radish is pickled, you can see that the water in the radish is pickled, pour out the water, add sugar, white vinegar, garlic slices, pickled pepper, pickled pepper water, ginger slices, stir it well with chopsticks, and continue to marinate for two hours. When pickling, it is best to cover with a layer of plastic wrap, the pickled radish will be more delicious and delicious, and when the time is up, the radish can be eaten directly. In the whole production process, if you want the radish to be pickled out and tasty, you can't change the width and add less pickled pepper water, which can be fused with pickled pepper water and other seasonings, so that the pickled radish will be very delicious, and it is also very appetizing.