How to pickle radish skin, how to pickle radish skin

It's very simple. If you have a kimchi jar at home, just make it. Note that the radish skin is cut a little thicker. It's too unlikely to be exposed to the sun now. Just put it in the window to dry it. It's okay to remove the moisture, and it's okay to do it.

If you don't have a kimchi jar, make brine. The family is not so particular, and there are a lot of kimchi. Let's keep it simple.

You can boil it in a pot with tap water, be careful not to get oil, put it in a kimchi jar after the water is cold, and add salt. I'm a person who doesn't like to be too categorical. Just taste the salt water and have a salty taste.

Not too salty, but not too bland. Take it for yourself. Ask the old man.

Don't look at any recipes, and don't look up any information on the Internet. Those things are flashy.

There are many types of kimchi, such as old kimchi, pike, and bath kimchi. Kimchi is not limited to vegetarian dishes, and the original popular pickled crucian carp is also a kimchi method for reference.

Reason for making: It can be used as a cold dish for eating braised noodles, which is refreshing and greasy.

Ingredients: 1 carrot, salt, chicken essence, light soy sauce, aged vinegar, sesame oil, red silicon dried chili.

Wash the radish, cut it out, put it in a container for cold vegetables, put in salt, develop it for about 10-20 minutes, add chicken essence, light soy sauce, aged vinegar, dripping sesame oil, stir well, (if you like to eat sweet, you can put a little sugar).

Heat the peanut oil in a pot, add the dried red peppers, cook the chili oil, and pour in the radish skin when the cooking is successful. Serve immediately.

1. Ingredients: radish skin, salt, Chaotian pepper, garlic, fresh lemon juice (or white vinegar), mushroom dark soy sauce (soy sauce), sugar (can be omitted), soybean paste.

2. Cut off the skin of the radish, cut it into sections, and put it in the crisper box; (In autumn and winter, you can dry it overnight before pickling).

3. Put a little more salt on the radish skin, grasp it with your hands, (a little more salt can remove the bitterness of the radish skin) put it at room temperature for one night (put it in the refrigerator in summer), and then seal it and put it in the refrigerator for 2 days;

After the day, take out the radish skin and pour out the pickled water; Taste it, and if it's too salty, wash it with cool, boiled water;

5. Re-add dark soy sauce, crushed garlic, chopped Chaotian pepper, fresh lemon juice (or white vinegar), sugar and soybean paste into the radish skin, mix well, seal the soybean paste and put it in the refrigerator, and you can eat it after 2 days.

1. Generally, it is recommended to throw away the radish skin that is out of flavor, because the source is not good in terms of taste and freshness.

2. Wash the radish and remove the excess roots. Cut the radish into knots (5 7 cm) first, and then cut off the skin with a hob, pay attention to the thickness when peeling, the thickness is better. If it is thicker, it can be thinned a little, and then the knife can be changed to a wider one.

3. Add 20g of salt to the cut radish skin, marinate for an hour, and then rinse with small running water for about 5 hours (or wash with water) to remove the salty taste and bitter taste of the radish skin, and then remove the excess water.

4. Add all the seasonings except salt to the container and stir well, add the radish skin that squeezes out the water, and put it into a crisper box or a sealable container and soak it for 48 hours.

The practice is as follows: 1. Materials.

radish, sugar, garlic, light soy sauce, dark soy sauce, aged vinegar, salt, chili pepper.

Second, the practice of pickling radish skin.

1. Take the skin of the radish. Or you can also go with the meat inside the radish, but the radish skin is crispy and has a good texture.

2. Sprinkle an appropriate amount of salt according to taste and mix well. Marinate for 1 hour, dark soy sauce and aged vinegar 1:1.

3. Mix sugar, minced garlic and chili pepper.

4. Seal and put it in the refrigerator for a day to make it.

Ingredients: 1500 grams of white radish skin, 12 dried chili peppers, 2 tablespoons of salt, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 60 grams of rock sugar, a little monosodium glutamate, 1 tablespoon of liquor.

Steps: 1. Dry the radish skin until it is semi-dry and set aside.

2. Cut the dried chili peppers into sections and put them in a small pot, add half a bowl of water and rock sugar and boil for 10 minutes, turn off the heat and let cool.

3. Pour the cool marinade into the radish skin, add salt, vinegar, soy sauce, high liquor and monosodium glutamate and stir well.

4. Seal with plastic wrap and marinate for about three days before eating.

Material. 1000 grams of white radish skin, 4 dried chili peppers, 3 Sichuan peppercorns, appropriate amount of salt, appropriate amount of white sugar, appropriate amount of white vinegar, appropriate amount of white vinegar, appropriate amount of liquor.

Method. 1. Spread out the cleaned white radish skin to dry the water;

2. After the radish skin is dried, add 6 grams of salt and 20 grams of white sugar and marinate for 30 minutes;

3. Put the chopped dried chili peppers and Sichuan peppercorns into the pickled white radish skin and mix well;

4. Put the mixed radish skin into the container, pour in the white vinegar, the white vinegar is not over the radish skin, add a little Wang Xu liquor, and put the cherry blossom imitation lead cover in the refrigerator, and you can eat the pickled radish skin after 24 hours.

Quickly pickle the sweet and sour crispy "radish radish dregs and radish skin", and eat it quietly in the afternoon on the slag in the morning, the practice in the hotel.

Ingredients: 500g radish skin, appropriate amount of vinegar, appropriate amount of salt, appropriate amount of sugar, steps. 1.Wash the small radish.

2.Peel off the radish and make it as thick as possible.

3.Spend a day in the sun.

4.Dry to a semi-dehydrated state.

5.Put it in a jar with sweet and sour sauce, and if there is a jar with soaked garlic, it tastes better to soak it in water that has been soaked in sweet garlic.

6.Add the appropriate amount of sugar and salt to dig.

7.Add the aged vinegar.

8.Let the vinegar cover the radish skin.

9.Cover the lid and seal it for three days, and then you can take out the brigade ant book and eat it.

Tips: 1. If there is no water soaked in sugar and garlic, you can prepare sweet and sour water by yourself, add an appropriate amount of light soy sauce with aged vinegar for the first time, add salt and sugar to boil and let it cool.

The first pickling method:

If you use 5 catties of white radish skin, you have to match it with a bottle and a half of black vinegar, half a bottle of white vinegar, a quarter bottle of Weidamei, a spoonful and a half of sugar, a spoonful of dark soy sauce and 3-4 slices of ginger, so as to make a marinade, and then soak the prepared radish skin in the prepared marinade, soak it for 24 hours in a row, and then you can take it out and eat!

Second pickling method:

Carefully mix the shredded radish with fine salt, then marinate for about half an hour, add the fresh chili pepper and garlic, and then add aged vinegar, sugar and some light soy sauce according to your taste, and then put the prepared things in the refrigerator, refrigerate for about 8 hours, and then take them out and enjoy.

The third pickling method:

First of all, we need to prepare 1500 grams of white radish skin, the ingredients are: two spoons of salt, two spoons of soy sauce, one spoonful of vinegar, one spoonful of white wine plus 12 dried chilies, 60 grams of rock sugar and a little MSG. Then remember that the radish skin is to be dried into a semi-dried radish skin first, then cut the dried chili pepper into small pieces, put it in a prepared small pot, pour rock sugar and half a bowl of water in it, boil it for 10 minutes, then turn off the heat and let it cool.

After cooling, the marinade can be poured into the radish skin, and then the prepared soy sauce, salt, vinegar, high-precision liquor, and monosodium glutamate are poured in, and be sure to stir well. Finally, use plastic wrap to seal this mouth, and you can take it out and enjoy it after marinating for about three days.

The fourth pickling method:

In the dried radish skin, add an appropriate amount of white sugar, aged vinegar and edible salt, and then pour in the cool white boil, which can probably soak the depth of the radish skin, and then seal and marinate for about three days to complete. If you have water that has run vinegar garlic candy at home, you can also use this water to marinate it directly, which tastes better and is more trouble-free.

Hope it helps!!

Put an appropriate amount of salt, a little sugar, chicken essence, white vinegar, light soy sauce, small red pepper chopped (you can leave out the spicy ones), crush the garlic, put it together and mix well, and finally put a little sesame oil! That's it, the delicious cold radish skin is ready!

Put salt and marinate for ten minutes, then put an appropriate amount of vinegar and sugar, and you can start eating it overnight.

Ingredients: a bottle of vinegar (Haitian Tianding sweet vinegar) and a little salt.

To prepare the vinegar soaked rodish strips.

A piece of white rabu, washed, not peeled!

Cut into large thick strips and blanch (about a minute or so) The picture shows the blanched roon strips!

After taking it out, put it in cold water, prepare ice cubes, and soak it in ice water for a while, this step is indispensable, because the roon strips soaked in ice water taste more crispy!

I think the rotten strips soaked in this vinegar taste just right, sweet and crispy, and it is a real treat to eat!

Drain the strips, put them in a container with the lid tightened, cover the vinegar over the strips, and add a teaspoon of salt.

Stir well, tighten the lid and store in the refrigerator!

Ingredients: 1000g of radish skin

3 Sichuan peppercorns.

4 dried chilies.

Salt to taste.

Sugar: Appropriate amount.

White vinegar to taste.

Liquor to taste.

Method steps.

First of all, prepare the ingredients: 1000 grams of white radish skin, 4 dried chili peppers, 3 Sichuan peppercorns, an appropriate amount of salt, an appropriate amount of white sugar, an appropriate amount of white vinegar, and an appropriate amount of liquor.

Then spread out the cleaned white radish skin to dry.

After the radish skin is dried, add 6 grams of salt and 20 grams of white sugar and marinate for 30 minutes.

Put the chopped dried chili peppers and Sichuan peppercorns into the pickled white radish skin and mix well;

Put the well-mixed radish skin into a container, pour in the white vinegar, the white vinegar is over the radish skin, and add a little white wine.

Cover it and put it in the refrigerator, and after 24 hours, you can eat the pickled radish skin.

Pickling method 1.

5 catties of radish skin with half a bottle of white vinegar, 1 and a half bottles of black vinegar, 1 4 bottles of Weidamei, a spoon of dark soy sauce, 1 and a half spoons of sugar, 3 or 4 slices of ginger, according to the above ratio with a marinade, soak the radish skin in the marinade, soak for about 24 hours can be taken out and eaten.

Pickling method two.

Mix the radish skin with fine salt and marinate for half an hour, add fresh chili pepper and minced garlic, then add light soy sauce, aged vinegar and sugar according to personal taste, mix well, and refrigerate in the refrigerator for about 8 hours before eating.