What should I do if I want to pickle green radish at home?

It is found that every winter, many people choose to pickle some green radish. If you want to swallow good green radish, first of all, we have to choose fresh green radish, and we must also prepare a lot of ingredients. For example, we need to prepare enough salt, sugar and vinegar.

There are also some chili peppers and other condiments that are essential. <>

First of all, we need to cut the green radish into strips, and then clean the green radish, we need to pay attention to the fact that we must remove the radish skin in advance, so that the overall taste will be better. After we clean the radish, we put the radish in a larger pot and add an appropriate amount of salt to pickle, which is mainly to kill the excess water in the radish. Next, after the water of the radish is pickled, we can choose to pull the radish, wash it again, drain the water is best to use kitchen paper to dry the water, and then choose to pluck the radish when the weather is better and put it under the sun for exposure.

When we find that the radish has been dried, we can put it in an airtight jar, and then add pickled pepper water and dried chili peppers to pickle. <>

When marinating, you must not choose to open it often, if too much air enters, it is also likely to cause the overall taste to change, not so delicious. There is also the sealed jar you use must not have any water or oil, otherwise it is easy to deteriorate, generally like this kind of pickles, it is not recommended that you eat too much, because there will be nitrite content in it, which can easily cause some damage to our body. <>

The pickling method of green radish is also very simple, and I like it very much, and it is also very good to eat white porridge in winter, with some green radish. The pickling method, everyone already knows, you can start making it yourself, the pickling method is different in each place, you can also choose according to your own preferences.

First of all, after cleaning the green radish, cut it into strips, then put it in the jar, add a lot of salt, and marinate for a month.

I think the most important thing to marinate the green radish is to add more vinegar, then add more garlic, and marinate it for a little longer.

First of all, the radish should be cut into slices, then dried for water, and finally the radish slices should be marinated in salted water.

1. Ingredients: green radish, garlic, chili. Seasoning:

White sugar, light soy sauce, dark soy sauce, rice vinegar, aged vinegar. Prepare 200 grams of green radish, try to keep the skin of the radish, it is crisp when there is a skin, wash and cut into thin slices, add 30 grams of white sugar, stir evenly, and marinate for an hour and a half.

2. If you use salt, it will be faster, sugar will be a little slower, wait for an hour and a half, the radish will ooze a lot of water, take out the radish, wash it a little with pure water, and the taste will be better.

3. After washing, grab the radish slightly, not too much, remove the excess water, and then put it in a ventilated place to dry some.

4. To start seasoning, add 20 grams of aged vinegar, 10 grams of rice vinegar, 30 grams of dark soy sauce, 5 grams of dark soy sauce, 10 grams of white sugar, 10 grams of garlic, and some chili peppers to the radish, stir well.

5. Prepare a water-free, oil-free, dry glass bottle, seal it and store it in the refrigerator, if you eat slowly, remember to pour a spoonful of high liquor, which can extend the shelf life, achieve the effect of preservative, and make the taste more crisp.

1. First of all, peel and wash the green radish and cut it into strips.

2. Put the cut radish strips into a large basin, sprinkle some salt, stir well with chopsticks, and marinate for 1 hour to kill the water.

3. Put the water-killed radish strips on the curtain to control the moisture until they wilt.

4. Cut 1 tablespoon of brown sugar, 1 tablespoon of sugar, 1 tablespoon of salt, garlic and ginger into slices and put them on a plate for later use.

5. Wash the wok, pour balsamic vinegar, sugar, brown sugar and green onion and ginger slices into the wok, boil the vinegar over high heat, and then turn it to low heat and boil for 3 minutes, let the water vapor evaporate, and then move the first source to cool the boiled balsamic vinegar.

6. Take a large-mouth bottle of pickled vegetables, clean it, put the radish strips that control the dry moisture into the bottle, then pour the cooled balsamic vinegar into the bottle, and stir well with chopsticks. The amount of balsamic vinegar should be submerged over the radish strips, and it is better to marinate the radish strips.

7. Put the lid on the bottle and place it in a cool and dry place to marinate.

8. After a week, the radish strips are pickled, and they are picked out with chopsticks and placed in a pickle bowl, and they are ready to enjoy.

The home-cooked recipe for pickled carrot strips is as follows:

1. Wash the green radish.

2. The thickness of the finger of the cut is that size, because it will become thinner after the water is put in salt.

3. Add salt if you are suspicious; Squeeze out the salted water vigorously, you can taste the degree of salt, if it is too salty, rinse it with water, and then squeeze the water.

4. Take advantage of the sunny weather, dry in the sun, pay attention to turning and turning; Because it is made in winter, you have to bring it into the house at night, otherwise it will freeze.

5. Wash the dried radish strips with boiling water to remove the floating dust on them, and squeeze the excess water out of the slag with all your might.

6. Sauce: salt, sugar (1:3) Because the radish has been salted before, it has a certain saltiness and soy sauce will be added later, so I didn't put too much salt here, soy sauce:

The ratio of vinegar is 1:2, and the taste of Qin Liangyan is sweet and sour, so add some water appropriately and light the fire to boil the juice, the purpose is to fully dissolve the salt and sugar. Cut the dried chili peppers into small pieces, add some peppercorns to them, or put peppercorn powder.

7. Pour the sauce into the jar, marinate for 4-5 hours and soak in the flavor, and then put it for two more days, and the flavor will completely enter; Add some sugar to the jar (xylitol or honey can also be added).