White vinegar or aged vinegar for pickled radish, white vinegar or rice vinegar for pickled radish

Is it better to use black vinegar or white vinegar for pickled radishes:

Aged vinegar is brewed vinegar, and aged vinegar has its own unique flavor, which will increase the flavor of pickled radish and make pickled radish taste better. Pickled white radish should be of moderate size, full skin, fresh, and sufficiently hydrated. There is no need to scrape the skin, and the taste with the skin is more layered.

Don't cut the white radish slices too thinly, too thin is easy to taste, but it won't be crispy. In addition, white radish has a strong pungent flavor, so after pressing out the water for the first time, rub it with cool boiled water, and press it again to remove the spicy taste a little more, and the pickling time is correspondingly longer than other pickles, so that the pickled radish tastes better.

It is okay to use white vinegar and aged vinegar to pickle radish, this is mainly based on your own taste, but under normal circumstances, the taste and texture of pickled radish with white vinegar will be more authentic, and there is no other peculiar smell, and there will be a special taste with aged vinegar, but it does not affect the eating, and some people also like to eat radish pickled with aged vinegar.

Whether to use white vinegar or aged vinegar for pickled radishes can be decided according to personal taste and use. Here are the recommendations for the use of both types of vinegar:

1.Ingredient list:

Radish: Choose a radish that is a good size, has an intact skin, and is well hydrated. It is advisable to choose radish with the skin on, as the texture with the skin is more layered.

Vinegar: You can choose between white vinegar or aged vinegar. White vinegar has a high acidity and is suitable for people who like sourness; Aged vinegar has a low acidity and is suitable for those who prefer a soft taste.

Other seasonings: According to personal taste, you can add an appropriate amount of salt, sugar, chili pepper and other seasonings to increase the taste and texture of pickled radish.

2.Steps:

Wash the radish: Rinse the radish with water to remove dirt and impurities from the surface.

Slicing: Cut the radish into slices of moderate thickness so that it can absorb the flavor when marinated.

Pickling: Put the chopped radish in a clean container, add salt and sugar to taste, stir well, and marinate for a while until the radish is soft and watery.

Seasoning: Pour out the excess water from the pickled radish, add an appropriate amount of chili pepper and vinegar, and increase or decrease the amount of seasoning according to personal taste.

Refrigeration: Put the pickled radish in the refrigerator and let it sit for 2-3 hours to make the radish fully absorb the flavor and taste better.

In short, whether you pickle radish with white vinegar or aged vinegar, you can make pickled radish with a delicious taste and unique taste. You can choose the right type of vinegar to marinate according to your personal taste and preference, while paying attention to the details of the ingredient list and production steps to make delicious pickled radish.

Ingredients: 1 white radish, 10 grams of salt, 50 grams of white vinegar, 35 grams of light soy sauce, 55 grams of sugar.

Excipients: 5 red peppers.

Steps: 1. Wash the radish and remove the head and tail, cut it into thin slices and cut it into small pieces.

2. Put 10 grams of salt into the cut radish and mix it evenly and marinate for 1 hour.

3. There is radish juice on the edge of the bowl obliquely, rinse the salt in the radish repeatedly, and squeeze out the water in the radish every time you rinse.

4. Add light soy sauce and white vinegar to the radish, sprinkle with sugar and red pepper.

5. Mix all the ingredients evenly, cover with plastic wrap and marinate for 1 hour before eating.

6. Finished products. <>

Pickled radish with white vinegar or rice vinegar, radish is known as "little ginseng" in Chinese folk. It is a frequent guest on the dinner table of every household, modern nutrition research has shown that radish is nutritious, rich in carbohydrates and vitamins, so pickled radish with white vinegar or rice vinegar?

White vinegar for pickled radish: , you must not use aged vinegar, rice vinegar can also be used, but don't put so much rice vinegar, it tastes more sour than white vinegar, and white vinegar tastes better.

Radish contains a variety of trace elements that can induce the human body to produce interferon, which can enhance the body's immunity and inhibit the growth of cancer cells, which is of great significance for cancer prevention and anti-cancer. The mustard oil and dietary fiber in radish can promote gastrointestinal peristalsis and help the excretion of waste products from the body. Pickled radish is a home-cooked dish made with radish.

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance.

Yellow radish is best for making kimchi. "It's very crisp and delicious, I just soaked it. Aunt Zhang, a citizen, told reporters that every year she would buy this kind of radish to make kimchi and eat, which was used to serve porridge, which was very good.

In fact, the yellow radish is pickled with rice bran and other methods, which was passed down from Japan, and was called Zean in Japanese folk, and later introduced to Korea and Taiwan. Nowadays, when you eat Japanese food in some restaurants, you will see this kind of yellow radish slice among some side dishes.

Yellow radish not only tastes good, but also contains yellow carotene, and has the effect of tonifying the liver and brightening the eye, which can be the best night blindness; The plant fiber it contains, which has strong water absorption, is a "filling substance" in the intestines, which can strengthen the peristalsis of the intestines, laxative and prevent cancer.

In life, people are indispensable to eat hors d'oeuvres. Especially when you have a bad appetite, hors d'oeuvres are a great thing! When someone pickles radishes at home, they are confused about whether to put vinegar in pickled radishes?

About, Do you want vinegar in pickled radish? What vinegar is used to pickle turnips? I'll answer them all for you!

Do you want to put vinegar in pickled radish.

Pickled radish is to be vinegared. After the pickled radish is added with vinegar, the taste is sweet and sour, refreshing, appetizing and greasy. Every time you finish pickling the radish, you will use up a bottle of vinegar, don't pour it out after pickling, you can marinate it again.

What vinegar is used to pickle turnips?

Pickled radish can be made with general vinegar, if you want to have a higher taste, you can choose aged vinegar, white vinegar, rice vinegar and so on. White vinegar pickled radish will also be served as a cold dish on top of many banquets, people generally do not dislike white vinegar pickled radish cheap, that is mainly because white vinegar pickled radish is good for the human body, and the taste of white vinegar pickled radish is still very good.

How to marinate radish in vinegar.

1.Cut the radish into 4 cm long segments, peel off the skin, put the radish segments upright, and cut out the cross flowers on the original section, but do not cut them thoroughly, and leave about a centimeter at the bottom to make it not scatter.

2.Put the scratched radish in salted water, then take it out, shake it off, press out the water by hand, and make it into a chrysanthemum shape.

3.Cut the red pepper into small pieces to form small red rings and remove the seeds.

4.Mix white vinegar, sugar and salt into a vinegar sauce and soak the pickled radish in it.

5.When the vinegar flavor has penetrated into the radish, place the sliced red pepper rings in the center of the radish flowers to make a chrysanthemum shape.

A simple recipe for pickling radish.

1. After brushing and cleaning the white radish, cut it into thick round slices, then cut the round slices horizontally and vertically into fan-shaped small slices, add salt and mix evenly and marinate for 15 minutes.

2. Gently knead the pickled white radish slices with your hands, pour out the kneaded radish juice, and put the kneaded white radish slices into a mesh draining basket, press them with heavy objects, put them in a cool and dry place, and let them stand for more than 8 hours.

3. Mix spicy bean paste, white vinegar, minced garlic, sesame oil, white sugar, Cantonese rice wine, and cold boiled water (150ml), stir well, and make pickle sauce for later use.

4. Knead the white radish slices in method 2 with the remaining cool boiled water, then put them in a draining basket with mesh, press them with a heavy object, and let them stand for 1 hour.

5. Take out the processed white radish slices, add the pickle sauce, stir evenly and marinate for 2 days before eating.

White vinegar is used, and the method is as follows:

Ingredients: 1 radish, 1 handful of millet pepper, 1 head of garlic, 4 pieces of ginger, 120g of white vinegar, 1 spoonful of extremely fresh flavor, a few rock sugars, 5g of salt.

1. First of all, prepare the materials.

2. Use a knife to cut the radish, add salt, grasp it with your hands, and let it stand for half an hour.

3. Then use a knife to chop the red pepper, ginger and garlic.

4. Put the prepared radish, millet pepper, shredded ginger, garlic, rock sugar, and white vinegar into a glass jar.

5. Seal the glass jar and store it in the refrigerator for 12 hours, and you can eat it when the time is up.