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What is the method of making home-style pickled radish?
White radish is known as ‘the little man’s radish’, and from this name, it can be seen that the nutritional value of radish is very high. It is the best season to eat radish in winter. Radish not only has high nutritional value but also has certain medicinal effects. Regular consumption can enhance the body’s immunity, lower blood lipids, promote the excretion of toxins in the body, and pickled radish has the effect of appetizing and promoting digestion. Now let’s talk about the method of making home-style pickled radish.
Method one:
Materials:
White radish
Method:
Wash the white radish clean, remove the head and tail, peel and cut into strips. Add one spoon of salt and marinate for 15 minutes. After seeing the radish strips exude water, pour out the water and dry. Add 5 tablespoons of white vinegar, 2 tablespoons of white sugar, and mix well. (Those who like spicy can add an appropriate amount of chili/pickled chili). Pour the seasoned radish strips with sauce into a clean and oil-free jar, seal it, and it can be eaten after pickling for 3 days.
Method two:
Materials:
White radish
Method:
After adding salt to boiling water, let it cool down. Prepare a bottle of white vinegar, a moderate amount of Sichuan pepper, and a moderate amount of pickled chili. Add Sichuan pepper, sugar, pickled chili, and an appropriate amount of white vinegar to the container. After cutting the radish into thin strips, pour them into the above seasoning. Pour the seasoned water into a sealed jar, then add the radish, and use water to completely submerge the cabbage. It can be eaten after pickling for about a week. When pickling again, you can add salt and sugar according to personal taste, and it can be eaten after pickling for about three days. Self-pickled sauerkraut can be adjusted according to personal taste.
Tips for making:
The key to making pickled radish is to select fresh white radish. A radish that can be cut through with one stroke and has green leaves indicates freshness and high moisture content.
The finer the radish strips are cut, the shorter the pickling time.
Unconsumed pickled radish can be stored in the refrigerator. When eating, use clean chopsticks without water or oil to avoid contamination.
