How to pickle radish sauerkraut, how to pickle shredded radish with sauerkraut?

Preparation of pickled radish sauerkraut

How to pickle sour radish.

Ingredients: Carrots to taste, salt.

Steps: Prepare a clean jar and dry it. 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 put the radish in the salted water in the jar and submerge, because the radish will come to the surface, so press the radish with other vegetables, and use the washed pebbles.

Hold down to prevent 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. It is usually marinated around November and tastes below 15 degrees Celsius.

time. 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.

1. Radish tassel, that is, radish leaves (white radish), is the leaf of the cruciferous plant radish.

Second, the method of pickling sauerkraut with radish leaves:

a) Ingredients. Ingredients: Six radish leaves.

Excipients: salt, rock sugar cubes.

b) Steps. 1. Prepare the materials: wash the cool radish leaves to control the moisture, and prepare salt and rock sugar.

2. Lie down on the radish leaves that control the dry moisture, sprinkle salt to catch the rhyme, so that the leaves have salt.

3. Put the salted radish leaves in a pot in a circle and let stand for 30 minutes.

4. Put the standing radish leaves into the container (glass jar), put the marinated juice into the container, and compact the radish leaves, 5. Put in the rock sugar cube after compaction, press it with a stone, and the radish leaves are all in the juice, cover and seal, put it in a cool and ventilated place, and can be used for a few days (fried or cold salad).

Sauerkraut and shredded radish are a traditional pickled dish, and the following is a common practice:

Ingredients required: 1 radish (about 500 grams).

Salt: to taste. Red pepper: to taste (can be adjusted to taste).

Sugar: To taste.

Rice vinegar: to taste.

Soy sauce: to taste.

Garlic: to taste (can be added to taste).

Step: Peel the radish and cut it into thin strips with a knife (you can use a grater or a knife to cut into thin strips).

Place the shredded radish in a large bowl, add the appropriate amount of salt, and gently rub it with your hands for a few minutes. This softens the shredded radish and releases moisture.

Leave the pickled shredded radish for a while (about 30 minutes) and let it come out of the water. You can gently squeeze the shredded radish to allow it to drain the water better.

Drain the drained water, wash the pickled shredded radish, and gently dry it with gauze or a clean towel for later use.

Prepare the marinade: Mix together the appropriate amount of rice vinegar, sugar, and soy sauce, and adjust the proportions according to personal taste. You can also add some chopped red pepper and garlic for extra flavor.

Pour the marinade into the container for the shredded radish and make sure the shredded radish is completely soaked in the marinade. You can use chopsticks to gently mix well so that the marinade is evenly distributed.

Tightly cover the container with the pickled shredded radish and place it in the refrigerator. Marinate at least overnight, preferably 1-2 days, to allow it to marinate to its full flavor.

You can try it after marinating, and if you feel that the texture and taste are just right, you can take it out and enjoy it.

Precautions: During the marinating process, care should be taken to use clean containers and tools to avoid bacterial contamination.

During the refrigeration process, the shredded radish can be stirred appropriately to allow the marinade to penetrate better.

Before serving, remember to wash the pickled shredded radish, which can be rinsed with clean water to remove excess salt and marinade.

The pickling method of shredded sauerkraut radish is as follows:

Buy fresh green radish, wash it, cut it into thin slices, and cut it into thin strips. It is recommended to cut as thin as possible, so that the marinating time will be shorter and the texture will be more crispy.

Place the shredded radish in a clean container and press the shredded radish by hand without leaving any gaps.

Add an appropriate amount of Weidamei soy sauce and fragrant rice vinegar, the ratio of soy sauce to rice vinegar is about 1:2, and if the taste is heavy, you can increase the ratio of soy sauce and rice vinegar appropriately.

Cover the container with plastic wrap to prevent air from entering, and seal the container well.

Place the container in a cool place and wait for about a day before serving.

Precautions: Green radish needs to be fresh, and the skin of the radish should not be peeled off.

It is advisable to marinate in a slightly larger container so that the shredded radish can sink better into the bottom of the container.

During the pickling process, hands should be washed and the container should be clean and sterile, so as to ensure the taste and hygiene of the pickled food.

If you want a more sour taste, you can increase the amount of vinegar appropriately when adding rice vinegar.

The time of marinating should be determined according to the ambient temperature and humidity, if it is summer, it generally takes 1 day; If it's winter, it will take 2 days.

When eating, you can use clean and oil-free chopsticks or spoons to remove the shredded radish, and the rest can continue to be sealed and stored in a cool place for about 1 week.

Sauerkraut and shredded radish are a delicious and delicious pickled dish. Here's an easy way to make shredded sauerkraut radish:

Ingredients: 1 radish (about 500 grams).

Sauerkraut: to taste.

Salt: to taste. Sugar: To taste.

Sliced ginger: to taste.

Garlic: to taste (optional).

Chili flakes: to taste (optional).

Steps: Peel the radish, wash it and cut it into thin strips or slices. It can be cut using a grater or knife.

Put the shredded radish in a large bowl, add an appropriate amount of salt, mix gently, and marinate for 15-20 minutes. This process helps shredded radish to release moisture.

After marinating, the marinated water is discarded and the shredded radish is rinsed with water to remove excess salt.

Take a container and place the pickled shredded radish in it.

Add an appropriate amount of sauerkraut, which can be chopped or torn into small pieces and mixed with shredded radish.

Add an appropriate amount of sugar and adjust the sweetness to your taste.

Add sliced ginger and garlic (optional) for extra flavor.

Press the shredded sauerkraut radish with a clean pressure jar or a weight to make it marinate more evenly.

Cover the container, place in a cool, ventilated place and marinate for 1-2 days. The marinating time can be adjusted according to personal taste.

When the pickling is complete, transfer the shredded sauerkraut radish to a clean, airtight container and store it in the refrigerator.

Pickled shredded sauerkraut radish can be eaten as an appetizer or side dish. The taste is sour, moderately salty and sweet, which can add depth and flavor to the dish. Please adjust the amount of ingredients and marinating time according to your personal taste. Good luck pickling and enjoy the delicious shredded sauerkraut radish!

Pro, the pickling method of shredded sauerkraut radish is as follows:

Ingredients: 200g white radish, 50g soaked fungus, 20g red pepper, 20g green chili, 50g soaked vermicelli, 2 cloves of garlic, 5g sugar, 5g salt, appropriate amount of water starch, 1 green onion, appropriate amount of sesame oil.

The white radish is shredded with a scraper.

Place in a basin, pour in an appropriate amount of salt and marinate for 15 minutes.

After soaking, the fungus is shredded, and the green and red peppers are also shredded.

Soak the vermicelli in boiling water.

Finely chop the garlic. Pour a little oil into the pan and sauté the garlic until fragrant.

Pour in the shredded green and red peppers, stir-fry well and set aside.

Pour a little oil into the pot, add an appropriate amount of water, add sugar, stir well, pour in shredded fungus and white radish, stir-fry evenly and put it out for later use.

Pour a little oil into the pot, add an appropriate amount of water, add light soy sauce, vinegar and salt, stir well, pour in vermicelli, and simmer for 1-2 minutes.

After the vermicelli is cooked, put it on a plate, and place the fried green and red pepper shreds on top of the vermicelli.

Finally, pour a little oil into the pot, stir-fry the shredded chives and pour over the vermicelli.

The above is the pickling method of sauerkraut and shredded radish, I hope it can help you.

Rebuild.

Sauerkraut and shredded radish is a common side dish, and here's how to marinate it:

Materials Required:1Radish: about 250 grams.

2.Salt: to taste.

3.Sauerkraut: to taste.

4.Dried chili pepper Sichuan pepper and other seasonings of your choice: appropriate amount.

Steps:1Cut the radish into slender strips and place in a large bowl;

2.Sprinkle with an appropriate amount of salt, knead until even, and press lightly a few times;

3.Wait about 30 minutes, during which time stir the shredded radish several times to help it better absorb the salt;

4.Then rinse it with running water, put it in a clean and dry environment, air dry it in a cool and dry place and let it stand for 1-2 hours, and dry the remaining water;

5.Mix the sauerkraut with the seasoning and the pickled shredded radish, mix it thoroughly, and then simply try the flavor and put it in the refrigerator to keep it fresh. It is best to put it in an airtight container.

6.It can be eaten after about 24-36 hours, and the time is not so uncertain that you can observe and taste the texture properly.

The pickling method of shredded sauerkraut radish is as follows:

Ingredients: 500 grams of radish - 200 grams of sauerkraut - appropriate amount of salt - appropriate amount of sugar - appropriate amount of chili powder - appropriate amount of ginger - appropriate amount of garlic - appropriate amount of coriander - appropriate amount of vinegar.

Steps:1Wash and peel the radish and cut it into thin strips.

2.Wash the sauerkraut and cut into thin strips.

3.Mix the shredded radish and sauerkraut together, add an appropriate amount of salt, knead well, and marinate for 30 minutes to 1 hour.

4.Squeeze out the excess water from the pickled shredded radish and sauerkraut.

5.Add sugar, chili powder, minced ginger, minced garlic, coriander and vinegar and stir well.

6.Put the pickled sauerkraut shredded radish in a clean glass jar and keep it tightly sealed in the refrigerator.

2.Pay attention to hygiene when marinating, use clean containers and tools.

3.Sauerkraut and salt already have a certain salty taste, so add salt in moderation.

The pickling method of shredded radish sauerkraut is as follows:

1. Blanch or soak it in boiling water, then wring the water and put it in a jar with a wooden board or snakeskin bag on top.

Cover it, press it with a heavy object, and you can usually eat it in two or three weeks.

2. Dry the washed radish leaves until they are semi-dry, then chop them and mix them with salt and knead them for a while, and finally put them into the jar, where they should be put in a layer of compacting until the mouth of the altar, and finally the mouth of the altar is covered with a plastic bag, covered with the bowl and sealed with water or wax around.

3. Wash the radish leaves, control the moisture, sprinkle salt to catch the rhyme, then put the radish leaves into a basin in a circle, let stand for 30 minutes, and then put them in a container, pour the marinated juice into the container together, compact the radish leaves, put in rock sugar cubes after compaction, press them on with a stone, and the radish leaves are all in the juice, cover and seal them, and put them in a cool and ventilated place for a few days.

Method: Wash and dry the radish and cut it into thin strips. Add a spoonful of salt, grasp and marinate for half an hour to kill the spiciness.

Chop the green peppers, ginger and dried chilies, add salt, sugar, apples, white vinegar, pickled peppers, Sichuan peppercorns, spices and fresh orange peel and mix well.

Pour the seasoning into the shredded radish and mix well.

Cover the container with a lid and seal it and leave it in a cool place for about 2 weeks.

Serve immediately.

Pickling method of shredded sour radish:

Ingredients: 2 white radish, 3 chili peppers, rice vinegar and sugar, a little salt.

Specific method: 1. Wash and shave the white radish into shreds, add a little salt to kill the excess water, and the refreshing sour will be more crisp and refreshing.

2. After a few minutes, the water is almost all killed, wash off the salt in the shredded radish with water, and then squeeze the water of the shredded radish by hand, and squeeze it dry as much as possible.

3. The red peppers are cut into chili flakes, and if there are no fresh peppers, you can also use chili powder instead, and adjust the spiciness according to personal taste.

4. Put the shredded radish in a container, add an appropriate amount of white sugar and chili flakes. Then add rice vinegar to adjust the acidity.

5. Stir well with chopsticks, leave for 20-30 minutes and serve. The sour and crispy shredded radish is finished.

Ingredients: 2 white radish, 2 coriander, 4 red peppers, appropriate amount of oil, salt, sugar, white vinegar, pepper, ginger, appropriate amount.

Steps. Step 11 of the preparation of hot and sour radish stripsSlice the ginger and wash the parsley.

Step 22 of the preparation of hot and sour radish stripsPeel the white radish.

Step 33 of the preparation of hot and sour radish stripsCut into strips.

Step 44 of the preparation of hot and sour radish stripsSprinkle in a pinch of salt and marinate to remove moisture.

Step 55Pour out the marinated water and rinse with cool boiled water until the radish has no astringency.

Step 66 of the preparation of hot and sour radish stripsDrain the water.

Step 77 of the preparation of hot and sour radish stripsPour oil into a hot pan, add Sichuan pepper and ginger slices and turn off the heat immediately.

Step 88 of the preparation of hot and sour radish stripsDrain the radish strips, add other side dishes, and pour pepper oil with salt, sugar, and white vinegar.

Step 99 of the preparation of hot and sour radish stripsThen pour ice water over and mix well.

Step 1010Soak it to taste and eat, or pour boiled water and refrigerate it to soak.

Step 1111Play with it.

Step 1212The finished radish strips are sour, spicy and crunchy, slightly sour and slightly spicy.