Sichuan Pickled Radish

There are many ways to eat radish, the most common way is to stew it, which can release the nutrients of radish well. Because radishes are rather bland, people also like to pickle them. Although different cities have different pickling habits and methods, the most famous is still Sichuan's pickled pepper radish. The perfect combination of pepper and radish whets your appetite. So, how to make Sichuan pickled radish?

Pickled radish with pickled peppers is a traditional Sichuan dish and belongs to the Sichuan cuisine. Wash the radish, cut into strips and let it dry. Cut the celery into sections. (I forgot to snap the celery, and the radish does not need to be peeled), chop the pickled pepper and set aside. Put the dried radish strips into a large bowl without water or oil, sprinkle with salt and sugar and mix well. Add chopped pickled peppers and pickled pepper juice, pour in appropriate amount of white vinegar and mix well. Wrap in plastic wrap and marinate in the refrigerator for 2 hours.

Method 1

1. Wash the radish, cut it into strips and let it dry. Cut the celery into sections. (I forgot to take a picture of the celery, and the radish doesn’t need to be peeled)

2. Chop the pickled peppers and set aside.

3. Put the dried radish strips into a large bowl without water or oil, sprinkle with salt and sugar and mix well.

4. Add chopped pickled peppers and pickled pepper juice, pour in appropriate amount of white vinegar and mix well.

5. Wrap with plastic wrap and marinate in the refrigerator for 2 hours.

Method 2

1. Prepare the ingredients. 1 white radish, some pickled peppers (the amount of pickled peppers depends on your taste. If you like spicy food, add more. Also, be sure to prepare more pickled pepper soup, which is the key to making this kimchi tasty)[1]

2. Peel the white radish and cut it into 4-5 cm long pieces, then put it into a large oil-free bowl. (Note: The bowl must be oil-free)

3. Add 2 grams of salt into a bowl, mix well, and marinate for 15 minutes. After marinating, pour out the excess water in the bowl.

4. Add 4 grams of sugar and 5 milliliters of white vinegar to the radish, mix well, then pour the pickled pepper and soup into the radish. Then cover with plastic wrap and put it in the refrigerator to soak for 3 hours before eating.

Nutritional Value

1. Pay attention to the amount of salt. If you put too much salt, the pickles will not taste good, and if you put too little, they will not have the right taste.

2. Wash the inside and outside of the bottle containing the kimchi, then scald it with boiling water, and do the same with the bottle cap. Then let it dry.

3. Be careful when using chopsticks to stir the kimchi, make sure they are oil-free.

4. After packing the kimchi, seal the bottle mouth with plastic wrap to make sure no air is left inside, then cover the bottle with a lid.

5. When making homemade pickled vegetables, do not add any preservatives. Do not make too much at one time. It will be bad if the vegetables are left for too long and turn white.