Can you reuse the vinegar water used to soak sour radish?

It is best not to use the vinegar water for soaking radish repeatedly, because the taste and nutrients have been lost after the use of the soaked juice, and reusing it will not only affect the taste, but also easily breed bacteria.

Let's take a look at how to soak sour radish:

The practice of soaking radish with lemon is sweet and sour, with a strong lemon aroma. If you like to eat pickled radish, try it.

Ingredients: white radish, carrot, lemon, rice vinegar.

Salt, sugar, cool boiled.

Method: Wash the skin of the white radish and cut the white radish into long strips with a knife.

Wash the skin of the carrot and cut the carrot into long strips with a knife.

Scrub the peel of the lemon with salt and cut into slices. If you have lemon seeds, you need to remove them, otherwise they will have a bitter taste.

Place the chopped carrot and white radish strips in a large bowl, add a small spoonful of salt, stir well, and let stand for 20 minutes.

After the radish in the bowl is marinated in water, wash off the salt on the surface with a cool boil.

Add one scoop of salt and two scoops of sugar to a large bowl.

Pour in 2 scoops of rice vinegar and squeeze in the lemon juice of half a lemon.

Stir well, then pour into half a bowl and let cool.

Place the sliced lemon slices.

Place in a large bowl and soak the radish strips in the juice.

If the weather is cold, you can soak it at room temperature and soak it for 2 hours before eating. If the weather is hot, you can put it in the refrigerator to refrigerate and soak.

Yes, but before reusing, you have to boil it in a pot to kill bacteria, and then let it cool before using it, I hope it can help you

Vinegar pickled radish peel method:

Ingredients. Ingredients: Radish skin.

Excipients: red pepper, garlic, chicken essence, aged vinegar, white vinegar, light soy sauce, rock sugar, salt.

Steps. 1.After washing the radish, use a clean knife to peel off about 1 cm of skin and let it dry.

The surface moisture can be dried out, don't become a dried radish).

2.Put the radish skin in a bowl and add salt and white vinegar and knead. Wash the kneaded radish skin with cool boiled water.

3.Wash the fresh peppers, dry them with a towel, and chop them, peel and chop the garlic.

4.Soak the chopped pepper in boiling water, wait for the water to cool, add crushed garlic, aged vinegar, salt, a small amount of rock sugar, and chicken essence.

5.Put the radish in 4, put it in an airtight box, cover it, and put it in the refrigerator for 8 hours.

When pickling sour radish, it is important to choose what vinegar you choose! Because the sour taste of sour radish mainly depends on the taste of vinegar, so how to choose vinegar is very important. Many people are confused, is it old vinegar or white vinegar for sour radish?

About, Is it aged vinegar or white vinegar for sour radish? Soak the sour radish in white vinegar and water ratio. I'll answer them all for you!

Sour radish with aged vinegar or white vinegar.

Aged vinegar works well for pickled radish because aged vinegar is brewed, and white vinegar is blended with acetic acid. 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.

Soak the sour radish in white vinegar and water ratio.

The ratio of white vinegar and water to vinegar soaked radish is: 200 grams of white radish, 5 grams of salt, one red pepper, 30 grams of vinegar, 5 grams of sugar, and 3 grams of salt. I suggest that you can taste it in general and mix it once, so that you can marinate it to get the best taste.

Efficacy and role of vinegar.

1. Vinegar can eliminate fatigue, and drinking vinegar in moderation can eliminate fatigue well, especially the effect of health care vinegar is better.

2. Vinegar can mediate the acid-base balance of the blood.

3. Vinegar can help digestion and facilitate absorption. It can help people to take calcium effectively.

4. Vinegar can prevent aging.

5. Vinegar can enhance the bactericidal ability of the gastrointestinal tract.

6. Vinegar can enhance liver function.

7. Vinegar can dilate blood vessels and prevent the occurrence of cardiovascular disease and diabetes.

8. Vinegar can enhance kidney function.

9. Vinegar can be used for beauty and skin care. (This is because the main ingredient of vinegar is acetic acid, which has a strong bactericidal effect and can play a good role in protecting ** and hair.) Washing with vinegar water can absorb some much-needed nutrients, so as to play a role in softening and enhancing vitality.

10. Vinegar can prevent cancer, and a joint research team of Kanazawa Medical University and Kyoto University in Japan recently confirmed through mouse experiments that black vinegar with brown rice as raw material has anti-cancer effects.

The efficacy and role of radish.

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. Eating radish often can reduce blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases.

Yes, vinegar can help digestion and facilitate absorption. It can help people to take calcium effectively. Radish contains a variety of trace elements that can induce the body's own production of interferon, which can enhance the body's immunity.

You need to use white vinegar to put vinegar, you can't use old vinegar, and glutinous rice vinegar is barely OK, but don't put so much glutinous rice vinegar, it tastes more sour than white vinegar, and white vinegar tastes better.

The utensils used to soak sour radish must be cleaned, there can be no oil, the water is boiled and the salt is boiled to cool, the radish is sliced and drowned with salt, poured into the utensil, put vinegar, and sealed. It can be eaten in 1-2 days in summer and longer in winter. If it takes too long, there will be white flowers.

Ingredients: 1000g of white radish, 1 bottle of white vinegar.

Excipients: appropriate amount of water, appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of red pepper, appropriate amount of cold boiled water.

1. Wash and peel the white radish.

2. Cut the white radish into slices.

3. Add an appropriate amount of salt and marinate for 15 minutes.

4. Pour out the excess radish water and wash it with water several times.

5. Add an appropriate amount of vinegar.

6. Add an appropriate amount of cold boiled water.

7. Pour a little water into the milk pot to melt the rock sugar and let it cool.

8. Pour the rock sugar water into the white radish.

9. Pour in the chopped red pepper and soak overnight.

10. Finished product.

1.It is best not to reuse the water used to soak sour radish, because harmful substances such as bacteria will be produced during the brewing process, and it is not good for the body to use it again.

2.In particular, when it is found that the water soaked in sour radish has turbid flowers or mold, it must not be used again, otherwise it will not only change the taste, but also be harmful to health.

3.The key to soaking sour radish is to avoid oil and bacteria.

4.Therefore, the jar of soaking sour radish should be cleaned and dried before use, and the surrounding of the altar cover should be sealed with water, so as not to enter the air and breed bacteria.

There is no need to add water to soak the radish with white vinegar, we only need to peel the radish and cut it into strips, and then mix it with oak and salt to stand for ten minutes, then take out the radish and rinse it with cool white boiling, and finally put the radish, sugar, white vinegar, ginger, and chili pepper into the jar and seal and refrigerate for about two days before shouting that it can be eaten.

Do you need to add water to soak radish with vinegar.

We only need to peel the radish we bought and rinse it well, then cut the radish into slices or strips according to our preference, and then mix them with an appropriate amount of salt and let it stand for 10 minutes.

After the radish is salted, there will be water, at this time we have to splash all the water, then take out the boiled water that has cooled in advance and use it to rinse the radish, and then slice the ginger and red pepper, cut it into sections for later use.

Finally, take out a sterilized glass jar, put the radish, sugar, white vinegar, ginger, and chili pepper into it and seal it, we only need to put it in the refrigerator and marinate it for about two days before taking it out and eating it.

The secret recipe for soaking sour radish that is not spread in the hotel is sour, spicy and crispy, and you can eat it tomorrow if you soak it today.

Ingredients: 1000g of white radish, 1 bottle of white vinegar.

Excipients: appropriate amount of water.

Appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of red pepper, appropriate amount of boiled water 1, wash and peel the white radish.

2. Cut the white radish into slices.

3. Add an appropriate amount of salt and marinate for 15 minutes.

4. Pour out the excess radish water and wash it with water several times.

5. Add an appropriate amount of vinegar.

6. Add an appropriate amount of cold boiled water.

7. Pour a little water into the milk pot to melt the rock sugar and let it cool.

8. Pour the rock sugar water into the white radish.

9. Pour in the chopped red pepper and soak overnight.

10. Finished product.

Ingredients preparation: a white radish, an appropriate amount of millet pepper, a little pepper, an appropriate amount of vinegar, an appropriate amount of mineral water, and 1 gram of white sugar.

Note: 1. Red radish is cut into chunks or long strips, hobs, or slices, depending on personal preference.

2. Carrots don't need to be peeled, so they taste very strong.

3. Try to use glass and ceramic bowls to brew, and do not use plastic and metal containers.

4. The ratio of sweet and sour in the water of pickled radish is 2:1, and you can also mix it according to your preference.

5. You can also use boiling water for pickling radish, but the vinegar should be put after the water temperature is slightly cooler.

The practice of pickling sour radish ——

1. Wash the white radish, don't peel it, cut it into cubes (the shape is customized), add salt and marinate the water, this step can remove the spicy taste of the white radish, rinse it with water, and set aside.

2. Cut the millet pepper into small sections, wash the peppercorns, and put less spicy ones, the fresher the peppers, the spicier 3. Pour in an appropriate amount of white vinegar.

4. Mix all the ingredients, don't forget the white sugar, add the sugar to make it more crispy, add an appropriate amount of mineral water (or cool white boil), the standard is to cover the radish, but don't do more, it will dilute the taste.

5. Put it in the refrigerator overnight.

bai a material du:

800g of white radish, appropriate amount of white vinegar.

DAO specialized, salt to taste.

Two methods: 1. Wash the white radish first and cut it into semicircles.

The shape is flaked, and the thin one is easier to absorb the flavor.

2. Put the sliced white radish into a bowl, add salt and stir well to ensure that each white radish has salt.

3. After marinating for 2 hours, pour out the precipitated liquid.

4. Prepare the crisper box, put in the pickled white radish slices, add vinegar and sugar, cover the lid, and put it in the refrigerator for 24 hours.

5. Then take it out and eat it when you eat.

Three effects: white radish has an excellent therapeutic effect, white radish has the effect of stomach digestion, detoxification, diuretic and laxative, people with indigestion can eat more white radish. There are many ways to eat white radish, for example, the effect of vinegar-soaked white radish can also prevent cancer and fight cancer

Production: (i) 1. Prepare a pottery altar or glass altar, the kind with a lid, wash it and set aside. 2. Prepare half a jar of cold boiled water, remember to be cold boiled water, no other water.

3. Seasoning: Add an appropriate amount of salt, and add garlic, chili, star anise, ginger, Sichuan pepper, sugar, etc. according to your preference.

4. Cut the radish into pieces and put it in the jar (local radish is better).

5. Then cover the altar cover, add water to the outer edge of the altar cover (to avoid breathing and causing the acid water to change its flavor and shape), and it can be eaten after 4-5 days (the altar cover cannot be opened during the period). Note: If you put some "mother water" for the first kimchi, you can usually ask a friend who already has a kimchi jar at home for a little of their kimchi water (commonly known as "mother water") and put it into the new pot water, just like the northerners make steamed buns at home and borrow some "dough" from neighbors for yeast.

"Mother water" contains a lot of lactic acid bacteria, which can produce a good taste. Sichuan kimchi pays attention to "raising jars", and the same as winemaking, the older the kimchi water, the better the pickled vegetables; But if you don't pay attention to "raising the jar", the jar water will be easy to grow flowers (white mold) and change the taste, which means that there are miscellaneous bacteria growing and will be poured out and restarted. "Raising an altar" should pay attention to the following points:

1. The vegetables to be soaked must be washed and dried before being put into the pickle jar, and do not bring raw water. 2. The chopsticks for picking kimchi should be dedicated and not greasy. 3. In case of aquatic flowers, it should be dealt with in time.

The vegetables that kill 'white mold' are: red-skinned and white-hearted radish, ginger, garlic, and white wine. Vegetables that are prone to white mold are:

Lettuce, Chinese cabbage, cucumbers, eggplant, these vegetables should not be soaked for a long time, and they can be eaten overnight. 4. Every once in a while, put chili peppers and liquor in the jar.

The soaked sour radish can be eaten directly, appetizing, or cut into shreds and fried meat, add a red pepper and green onion, and the red, green and white meat are beautiful and delicious.

Yes, white radish or red radish, I recommend you to use red source radish, because the meat inside is red and looks good, and it looks appetizing.

Two or three slices of ginger, an appropriate amount of sweet and sour, mainly depending on the size of the radish you use, the ratio of sweet and sour is almost 2:1, add two or three spoons of water, slightly dilute this sweet and sour sauce; Salt.

Method: Slice the carrot (white), if you want to eat it on the same day, cut it less, otherwise the radish will not taste good;

Put the sliced radish in a basin, sprinkle with salt, and marinate for about 20 minutes. Flip several times during this period;

After pickling, put the pickled radish slices in a glass bottle, and put the ginger in the bottle together, and stuff it tightly;

Use a small pot to mix water, sugar, vinegar, boil, stir while cooking, so that the sugar is completely melted, then you can taste whether it is too sour or too sweet, after boiling, pour this sweet and sour sauce into the radish bottle while it is hot, the sweet and sour sauce should be submerged in the radish strips, cover the bottle after cooling, and leave it at room temperature for a day, you can eat it, and put it in the refrigerator if you can't finish eating.