How to pickle white radish and how to pickle small radish

People know in life that white radish can be pickled and then eaten, but it has a variety of different pickling methods, how to pickle it best? In a moment, I will introduce some common pickling methods of white radish, and after you have seen it, you will know how to pickle it best.

Hot and sour white radish pickling method.

1. Pickled hot and sour white radish needs to be prepared fresh, three white radish, one piece of ginger, 15 Chaotian peppers, white vinegar and sugar, each with an appropriate amount of preparation, in addition, but also prepare an appropriate amount of water and a large glass bottle.

2. Wash the prepared fresh white radish with water, remove the skin, and then cut it into long strips. Put the sliced radish strips in a large bowl, add the prepared salt, grasp it with your hands, and marinate for about an hour.

3. Cut the prepared chili pepper from the middle, and then cut all the prepared ginger into slices. Put the water in a pot and boil, add sugar and white vinegar and cook for ten minutes, take out the pickled white radish, drain the water, put it in the prepared glass bottle, then put in the cut ginger slices and chili peppers, and finally pour in the boiled sauce, mix thoroughly, and then seal and marinate for 3 to 5 days, the sour and hot white radish can be pickled.

Spiced radish dry pickling method.

1. White radish pickled into spiced dried radish is also particularly delicious, when pickling, you need to prepare fresh white radish, two, five-spice powder and edible salt to prepare some, in addition, but also to prepare a small amount of chili oil.

2. Clean the prepared white radish and cut it into strips of uniform thickness, then put them in the sun to dry, put them away after drying, and wash them with water.

3. Remove the water from the washed dried radish, dry it, put it in a small basin, add the prepared light soy sauce and five-spice powder, and finally put in the edible salt, mix it with chopsticks, marinate for a few hours, and then take it out and put it into a sealed fresh-keeping box, seal it well, and refrigerate it in the refrigerator for 3 to 5 days.

4. After the radish in the refrigerator is dried and pickled, take it out, put it in a small bowl, add an appropriate amount of chili oil and mix it well, and then you can eat it directly.

Radish has an important position in China's food culture, and Chen Xiaoqing once wrote an article to examine how radish and cabbage have become important vegetables on the table of Chinese. Among the many vegetables, why ordinary radish can stand out, whether rich or poor, will be eaten, whether old or young, and become a "national vegetable", it naturally has a lot of advantages.

First of all, radish taste sweet, juicy and crisp, and has a very high nutritional value, folk known as "October radish race ginseng", "little ginseng" reputation, it is rich in carbohydrates and a variety of vitamins, the vitamin content is 8 to 10 times that of pears, and finally radish can be called a cheap model, if anyone can't even afford to eat radish, that day is really unbearable.

Turnips are indispensable in every household, and there are many cooking methods, among which pickled radish is an important one in radish cooking, pickled radish can be preserved and eaten for a long time, appetizing and refreshing, whether it is drinking porridge or wine, it is excellent. The general method of pickling radish will be a little complicated, drying dried radish is also more time-consuming, my family has a good method of pickling radish, grandma has used it for decades, I am also from a snack to a large number, a few hours can be pickled, made is also fragrant and crisp, especially tasteful, the taste is not worse than the carefully pickled side dishes in the hotel, it is a good pickled radish method, the practice is shared with everyone.

Pickled radish. Ingredients: 1 white radish, 3 millet peppers, 6 cloves of garlic, 1 small piece of ginger, 4 spoons of light soy sauce, 1 spoon of dark soy sauce, 5 spoons of sugar, 5 spoons of balsamic vinegar, a little cooking oil, appropriate amount of salt.

Step 1: Rinse the white radish, cut the skin into strips the thickness of your little thumb, peel the garlic and cut it into slices, cut the ginger into slices, and cut the millet pepper into rings for later use.

Step 2: Put the cut radish strips into a large bowl, add 5 tablespoons of salt, knead the salt evenly with your hands, fully integrate the salt and radish, marinate for 30 minutes, and analyze the water in the radish.

Step 3: Squeeze out the water in the salted radish by hand, you can squeeze it several times to let the water be fully precipitated, and the radish is crisp or not depends on whether it is squeezed clean or not.

Step 4: Add the prepared ginger slices, garlic slices and millet pepper rings to the processed radish, this amount can be adjusted by yourself, and the amount of garlic can be more.

Step 5: Add 5 tablespoons of sugar, 5 tablespoons of balsamic vinegar, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of hot oil on top of the garlic cloves, and finally add half a bowl of cold boiled water, rub and grasp the radish strips evenly with your hands. After grasping well, put it into a clean bottle without water and oil, pour the juice into it, marinate it for 3 hours and then eat it, and if you can't finish eating, you can store it in the refrigerator, which can be stored and eaten for a long time.

A fragrant and crispy pickled radish is ready.

Lao Jing said - 1. The pickled radish does not need to be scraped off, and the pickled radish with the skin will taste more crispy.

2. The radish will come out of the water after salting, try to squeeze the water in the radish clean, so that the radish strips will be more crisp and taste faster.

Delicious method of pickled white radish] - Features: The taste is crispy and delicious, the method is simple and easy to learn, and you will know it at a glance.

Ingredients]: 1 white radish.

Ingredients]: 2 spicy millet.

Seasoning]: water, light soy sauce, balsamic vinegar, sugar, salt.

Start cooking] ——

The first step is to "change the radish to a knife": first wash and drain the white radish, then change the knife and cut it into 2 mm slices for later use. (No peeling, explained later).

The second step is "radish and salt": take a large bowl, put all the cut white radish slices into the bowl, evenly sprinkle 15 grams of salt, mix well with chopsticks, and then let it stand for 1 hour.

The third step is "washing the radish with salt": after pickling, pour out the water from the pickled white radish, then pour it into the basin and add water to wash it 2-3 times to wash off the salt, and finally drain the water for later use.

Step 4 "pickled radish": take a clean bowl, put the pickled radish into the bowl, add 1 spoon of balsamic vinegar, 1 spoon of sugar, 4 spoons of light soy sauce, a little salt, and shredded chili rings with chopsticks and mix well to taste again, and then put the mixed white radish in the refrigerator with the bowl and refrigerate for 1 hour before eating. (Ever felt fast?) ）

The pickled radish is crisp and delicious, fragrant and very delicious. There should be a lot of people who like to eat. Let's talk about a few ways to make pickled dried radish!

1. Pickling method of dried radish in Hunan:

Ingredients: 1200 grams of white radish, 120 grams of salt, 1 heavy stone.

Steps: Wash the white radish, cut it into pieces with the skin, put it into the bamboo basket by folding the radish with a layer of salt and then press the heavy stone so that the brine can be pressed out and flow out of the container. After two days of heavy pressure, take out the radish and dry it until it is dry, and the color can be light brown at this time.

Second, the pickling method of sour and hot dried radish:

Ingredients: 5,000 grams of white radish, 30 grams of chili powder, 800 grams of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of pepper and ingredients, appropriate amount of monosodium glutamate, 2,000 grams of water.

Steps: 1. Wash the radish first, then process it into strips of 3 cm long, wide and thick rice, and dry it until it is dry for later use.

2. Heat the sesame oil, add the chili powder and fry until it is slightly yellow, pour it into the dried radish and mix inside; Put salt, sugar, peppercorns, and ingredients into the pot and add water to boil, add monosodium glutamate, pour it into the tank after cooling, mix well with dried radish, turn it once a day, and it will be the finished product in about 15 days, and it is required to be red and yellow.

3. Pickling method of spiced dried radish:

Ingredients: 10,000 grams of white radish, 1,000 grams of coarse salt, appropriate amount of Sichuan pepper and ingredients.

Steps: 1. Remove the roots and whiskers of the radish and wash it, cut it from it, put it in a clean tank, add coarse salt and water, the water should be flooded over the radish surface, and it will become a pickled radish after pickling for 1 month.

2. Cut the radish into thick strips and dry until dry; Skim off the dirt and foam on the marinade of pickled radish, gently pour it into a large pot, (do not pour out the bottom residue of the tank) add Sichuan peppercorns, boil until the marinade turns red, remove from the heat and let cool.

3. Put the radish into the jar again, pour in the marinade and stir evenly, and after simmering for 2 days, the radish will dry and soft. If it is too dry, you can add marinade to make the radish dry and moist.

Fourth, the pickling method of wine-flavored dried radish:

Ingredients: Prepare radish, dried red pepper, high liquor, salt, and sugar.

Steps: 1. After washing the radish, cut it into long strips and cut it wider, otherwise it will be too thin and unsightly. Sprinkle an appropriate amount of salt and sugar in the radish strips, pour in white wine and cut chili peppers, mix well and marinate for three or four days to taste.

2. Put the pickled radish strips into a fresh-keeping bag and put them in the refrigerator for one night, and then put them outside to dry for two or three days.

Tips: Don't over-expose dried radishes, otherwise they will be too dry and taste like firewood. In addition, when drying the radish strips, turn them from time to time to avoid affecting the taste.

Cut the radish into cubes and marinate with salt.

You can prepare pickled peppers, bees, Xiaozhi Jianchang bottles, white sugar, white vinegar, white radish, first cut the white radish into strips, clean it and dry it, and then put it in a sealed small bottle, add an appropriate amount of white vinegar, add some sugar, and then put a few pickled peppers, seal the bottle well, put it in the refrigerator for preservation, you can eat it in about a week, it is crunchy and sour, it is very good.

You can also make Korean-style pickled radish, you need to prepare fish sauce, chili powder, pear, sugar, Korean hot sauce, garlic, ginger, green onion, salt and white radish, first clean the white radish, remove the skin and cut it into small pieces, and then put it in a container, add some salt and stir evenly to marinate the water, the diced radish will soften, and then pour out the water, wash off the salt with water, drain the water, the pickling time is about an hour, you can eat it as a cold dish, so the pickling time does not need to be too long, the shallots are cut off, Chop the garlic and ginger, mix the radish and pickled seasoning evenly when ready, put it in the crisper box, and then put it in the ice grill for three days before eating, and you can also sprinkle some sesame seeds when eating.

To make pickled radish, you can also prepare some fresh radish, soy sauce, monosodium glutamate, garlic, ginger, green onion vinegar, salt, sugar, sesame oil, star anise, Sichuan pepper, dried chili, first rub the radish into shreds, stir well with some salt, marinate for half an hour, and then squeeze the water dry, add an appropriate amount of oil to the pot and heat it, put the green onion, ginger garlic, star anise, Sichuan pepper, and chili pepper into it to fry the fragrance, and then put the fried hot oil into the shredded radish, add some vinegar, sesame oil, sugar, monosodium glutamate, soy sauce and stir evenly, the taste is salty, sweet and slightly spicy, It was ready to eat at the time, but of course it tasted even better after a day of marinating.

Pickled small crispy white radish.

The main ingredient is 10 pounds of small white radish.

Excipients: 7 taels of salt, 1 bag of rice vinegar.

1 kg of sugar and 2 taels of high liquor.

2 taels of garlic 2 taels of paprika.

2 taels of monosodium glutamate. Steps to pickle small crispy white radish.

1.Clean the small white radish first.

2.After the water is dry, cut into strips.

3.Place the sliced radish strips in the shade to dry for a day.

4.Put all the radishes in a large bowl and stir with the seasonings.

5.Do not cover and leave in a cool place, stirring constantly.

6.You can eat it after 7 days!

1. Pickled hot and sour radish.

Ingredients: 5 kg of white radish.

Ingredients: 30 grams of chili powder, kilograms of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of Sichuan peppercorns, appropriate amount of monosodium glutamate, 2 kilograms of water.

Production method: First, the white radish is selected clean, then processed into strips of 3 cm in length and width and 1 cm in thickness, and dried until it is dry for later use. Heat the sesame oil, add the chili powder and fry until slightly yellow, pour in the dried radish and mix well.

Put salt, sugar, Sichuan pepper, and ingredients into the pot, add water and boil, add monosodium glutamate and pour it into the jar after cooling, mix well with dried radish, and turn it once a day for 15 days to become a finished product.

2. Pickled sweet and sour radish.

1) Wash the white radish (do not peel it) and cut it into strips, the thickness of your fingers.

2) Boil water and let it cool, add sugar, vinegar, I didn't calculate the proportion when I made it, you just feel sweet and sour after stirring. Then add a few sour plums.

3) Put the radish in the mixed water, preferably over the radish. Leave it for 1-2 days and you can eat it.

4) Mix it with sesame oil when eating, it is very sweet and refreshing, and the taste is wonderful. It is excellent with rice and wine.

The radish is home-grown, pluck a few early in the morning, wash it and cut it into shreds, put salt and pepper sauce and vinegar.

To make pickled radish, we first prepare the ingredients we need. Let's first prepare 3 white radish, 6 slices of ginger, an appropriate amount of sugar, white vinegar, red pepper, and water.

We first went to the supermarket to buy three white radishes, and washed the white radishes with water. After washing, we peel the white radish, cut it into strips, and then put the cut radish strips into a bowl, add some salt, and then grasp it evenly with our hands. After the grasp is even, we marinate it for half an hour.

At this time, we are cutting the prepared pepper and the ginger into slices. Put the pot on the fire, add water to it, add sugar, and pour some white vinegar into it when the water boils. After pouring the white vinegar, boil it.

Turn off the heat when it is boiling. We put the boiled ones in a basin and let them cool. After cooling, squeeze out the pickled radish and put it in a large pot, and then put the sliced peppers and ginger in the pot.

Put an appropriate amount of edible salt inside. Next, we put the pot on the lid and it will be ready to eat after a week. The longer it passes, the more flavorful it becomes.

There is also an easy way to marinate and eat it at the time. We prepare a fresh white radish, prepare a pickled pepper, prepare some white sand sugar, white vinegar, edible salt. We wash and peel the turnips.

After cutting the radish into shredded radish, we put the shredded radish into a pot and add some edible salt, which is added to better make the radish watery. Wait for half an hour when the water comes out, we wash off the salt water on the radish, after washing it off, we add sugar, a little edible salt, white vinegar, pickled pepper to the radish and stir it, and you can eat it after about 20 minutes, it is very delicious and crispy, and the most important thing is appetizing.

Pickled radish is that simple and delicious. When eating, it is accompanied by this appetizing side dish, and it is also very good. Radish is still relatively nutritious.

Radish contains vitamins, and eating more can improve our body's immunity and prevent many diseases. Such a nutritious and appetizing radish side dish, everyone might as well try to make it.