What should I do if I put less salt in pickled radish? What to do if the radish pickled by yourself

Every winter, my mother often says such a sentence in her mouth, that is, "eat radish in winter and ginger in summer."

Dr. Bulao prescribes medicine", in fact, because I don't like to eat radishes very much, but for the health of my family, my mother will use radishes to cook some delicious foods every once in a while, such as fried radish tofu, dumplings with radish, croquettes, or pickled radish to eat, although I don't like to eat radish very much, but in all the cooking methods of radish, I personally prefer to eat pickled radish.

The taste of pickled radish is very good, crisp and refreshing, whether it is in the morning or at night when drinking porridge, eat with pickled radish, feel particularly good, I believe that in winter, there are many people like to eat pickled radish, but everyone pickles radish in different ways, resulting in the pickled radish taste is also different.

No matter what method is used to pickle radish, when pickling radish, you must not put salt directly to pickle, if this step is missing, no wonder the pickled radish does not taste sour and crisp, this step is very important, that is, clean the radish, after cutting, put it in a cool and ventilated place, and dry it for about an hour, so that the water in the radish can be removed, because the radish contains a lot of water, if there is too much water, when the radish is pickled, a lot of water will be produced inside, and the longer the pickling time, The worse the taste, the more important this step must be.

Once this step is done, place them in a large basin and sprinkle some table salt evenly on top.

Set aside to marinate for half an hour, at the same time, boil some pepper water, let it cool naturally, skim off the peppercorns and dregs, and then pour in an appropriate amount of white vinegar, a little light soy sauce, and an appropriate amount of chicken essence.

Add a pinch of millet pepper to taste.

After stirring well, pour in the radish, then cover the lid and start pickling the radish, which can be fished out and eaten in about three days.

Pickled radish in this way, sour, crisp and flavorful, when pickling radish, do not directly put salt pickling, if you miss the step of drying radish, no wonder the taste is not delicious, have you learned?

Pickled radish salt can be used to replace it, add sugar or add some water and then add a small amount of salt, the ratio of pickled radish salt is generally according to the ratio of 25:1, not too much, not too little, and then be sure to stir evenly.

If it is freshly pickled, you can put a little more salt and kill the water again; If you have been marinated for a while, it will be difficult to taste again, so you can rely on dipping sauces such as minced garlic and soy sauce to adjust the saltiness when you eat it later.

I don't know what to do if I put less salt in pickled radish, let me tell you. You can just add some salt to the right amount and you're good to go. Or you put the radish back in another container and re-salt it until it fits.

1. Break the cabbage to the old vegetable gang outside, cut off the cabbage head, then wash it with water, shake off the water inside for later use, if the mouth of the tank is small or you want to pickle faster, you can cut the cabbage vertically into two halves;

2. Wash the pickle tank, wipe it dry, then sprinkle a handful of salt (grain salt) at the bottom of the tank, then place the cabbage in the tank, sprinkle a handful of salt every two layers, and then sprinkle a handful of salt after it is full, press on the stone or heavy object, I pickled 8 cabbage about 30 catties, and used 4 handfuls of salt, about 200 grams, do not put too much salt, so as not to make the pickled sauerkraut bitter;

3. After an hour, fill the cabbage jar with clean water (tap water is OK) and the cabbage will be fine, and the sauerkraut will be pickled;

If you put less salt in pickled radish, you can put it later, and then put it in to replenish the face of the liver, which will not affect the effect of pickled radish, but it is close, don't wait for it to become sour and then put it in.

If you put less salt when pickling radish, it will easily cause the pickled radish to be sour in the end, and if the pickling time is not long, then you can add a little more salt to it.

What should I do if I put less salt in pickled radish? If you've just marinated it, you can put a little more on it and it's no problem, because the radish smokes and it will have water. You have no problem grabbing another handful of salt.

If you put less salt when pickling the radish, you can add a little more salt, and adding salt later should also make the radish more salty.

1. Re-make, put less salt, adjust the recipe, it may not be a problem with salt. 2. Add sugar, sugar can mask the salty taste, but the actual intake of salt is still so much.

What should I do if I put less salt in pickled radish? You can put some more salt, you can also dry the radish, or you can eat the sour radish at nothing.

This is easy to do, you pickle the radish and put less salt, you can add some sugar when eating. So sugar. As soon as I combined it with a radish, his taste became salty.

: After a long time, the water in the jar will spoil and be useless, so you have to add some salt to it, and if it becomes sour, you have to add a little salt to it. Add salt to the pickles every time.

If you find that you put less salt in the pickling radish, you can open the container and put more salt in it.

What to do if you put less salt in pickled radish, this is very easy to do, you can put some more soy sauce, because soy sauce itself can also increase saltiness.

When the radish is used, if there is less smoke, then you can put some soy sauce, which can not only play a pickling role, but also kick Xi'an, and it is very delicious.

What should I do if I put less salt in pickled radish? This is definitely not a no-go. The salt was less, and we continued to add salt to it. There is too little salt, otherwise it is easy to gray hairs and will be transformed into corruption.

Pickled radish is a flavorful side dish. The trick is to grasp the marinating time and the selection of ingredients, and the pickling technique is also very important. Pickled radishes should wait until after the frost falls, and the pickled radishes at this time have no bitter taste and will not be hollow.

When I make kimchi water, if I put less salt, the jar will become very sour and sour, and the vegetables will have a very sour taste, if it is too little, after a long time, the water in the jar will deteriorate, and it will be useless, so I have to add some salt to it, and if it becomes sour, I have to add a little salt to it. Add salt to the pickles every time.

I'll come to you to pickle the radish and put less salt, what should I do? I'm because if I don't have enough salt in the pickled radish, we can just add some salt to it.

Pickled radishes that are too salty can be stir-fried as a side dish with other ingredients without adding salt, so that the saltiness of pickled radishes can be combined. Here's how:

Ingredients: 1 pickled radish, 10 sour chili peppers, 200 grams of cooked beef, 3 garlic cloves, 1 piece of ginger, 1 dried chili, 5 Sichuan peppercorns, 2 garlic sprouts, 1 spoonful of chicken essence.

Production steps: 1. Sour chili, pickled radish cut into pieces, cooked beef cut into thin slices, garlic cloves chopped, ginger cut into small cubes, dried chili cut into segments.

2. Heat the pot and pour in an appropriate amount of oil, add the cooked beef and stir-fry until the beef is slightly charred.

3. Set aside the stir-fried beef, add garlic cloves, ginger, Sichuan pepper, and dried chili peppers to stir-fry until fragrant.

4. Add pickled radish, sour chili pepper and garlic sprouts and stir-fry evenly.

5. Add an appropriate amount of chicken essence and stir-fry evenly before cooking (pickled radish is already very salty, no need to add salt).

6. Finished product drawing.

Pickled a pound of radish, generally with two taels of salt is about the same, the method is as follows:

Ingredients: 100 kg of carrots, 10 kg of coarse salt of pickled vegetables, a little chili powder, 2 tablespoons of sugar.

1. Soak the red-skinned radish in water first, and then brush the mud clean.

2. Cut off the head and tail, let it dry, and dry it until there is no water on the skin.

3. Cut the radish into petals, or cut it into thin strips, not too thin, too fine and dried and shrunk.

4. Find a pot, preferably a clay pot, and put the cut radish in it.

5. Pour in 300 grams of coarse salt grains of special pickles, leave for 15 minutes, and then knead the radish.

7. Kneaded radish continue to marinate for 2 days, pay attention to turning it up and down several times, and there will be a lot of brine in the basin after 2 days.

8. Spread it on a bamboo sieve to dry.

9. Put it back in the brine at night and continue to soak it overnight, and then continue to take it out and dry it the next day.

10. Dry until the radish is soft and dry, and the brine in the pot is almost gone.

Ten. 1. If it needs to be stored until the next year, it should be completely dried in the sun, add some peppercorn powder and salt to fry the pepper salt and chili powder and rub it repeatedly, and put it into a sealed jar for storage.

Ten. 2. If you don't need to store it for too long, you can eat it in a bowl.

10 catties of salt are required, and the specific method is as follows:

The materials that need to be prepared in advance include: 100 kg of white radish, 10 kg of salt, appropriate amount of sugar, appropriate amount of dried chili pepper, and appropriate amount of liquor.

1. The first step is to peel and cut all the radishes into strips and set them aside for later use.

2. After all the cuts are done, put them in the sun to dry.

3. Boil a pot of boiling water and put it warm, wash all the radish, drain the water, add the chili pepper and mix well.

4. Add sugar, salt and liquor and mix well.

5. Mix well, put it in a glass bottle and let it stand for 2 days.

Take it out after the day, so it's done.

Have a great life and good luck!

To pickle a pound of radish, it is generally about the same with two taels of salt. Of course, you can add or subtract according to your taste.

Generally, about two taels of salt for a pound of radish are sufficient.

Pickled 100 pounds of radish. How much salt do you want?