How to make pickled radish

Pickled radish is more common in the south, because there are many radishes in the south, and different regions have different eating habits, so there are many ways to eat radish. The most common one is probably pickled radish, because you can almost always see pickled sour radish in street food stalls in the south. It can be cut into slices or shreds. This kind of pickled radish not only tastes crisp, but also helps to stimulate the appetite, so many people like to eat it. Let's take a look at the methods of pickled radish shreds:

Steps to make sweet and sour crispy pickled radish strips

1. Raw material preparation

5 catties of white radish, 1 catties of carrot, 50g of salt, 2 pieces of ginger, 5 cloves of garlic, 300g of white sugar, 500ml of white vinegar, 350ml of cold boiled water, and some lemon juice

2. Practice and steps

1. Peel the white radish and red radish separately;

2. Then wash the peeled white radish and carrot;

3. Cut the white radish and red radish into strips respectively; (the thickness of the radish strips can be cut according to personal preference. If the strips are thicker, the marinating time can be extended appropriately)

4. Add 50g salt;

5. Use your palm to massage the radish strips so that the salt is evenly coated on each radish strip;

6. Let it sit and marinate for two hours to extract the moisture from the radish;

7. After the radish strips have been pickled for two hours, use a colander to transfer the pickled radish strips into another bowl and keep the salty radish water for later use! (Note: Do not throw away the pickled radish water!)

8. Peel the garlic cloves, wash the ginger, and slice them for later use;

9. Pour the weighed sugar into a basin, and then add a bottle (500ml) of white vinegar;

10. Pour in the prepared cold boiled water;

11. Add the chopped garlic and ginger slices into the seasoning water;

12. Now is the time to use the salty radish water from the pickled radish strips! Pour them into the seasoning water just prepared;

13. Add the secret weapon - lemon juice (the bottle I use is lemon juice for baking, you can also use fresh lemons and squeeze out the juice). Adding lemon juice can remove the astringency and spiciness of the radish!

14. After the marinade is ready, pour it into the radish strips;

15. Use a slotted spoon to stir the radish to evenly coat each radish strip with the seasoning water;

16. Put the white and red radishes and the seasoning juice into a clean glass jar. (Remember: it is best to use a glass jar to pickle radish strips, plastic jars are not good for your health)

17. Cover the glass jar and place it in a cool place. Marinate for about 5-7 days until the flavor is absorbed. During the cooking process, you can turn the radish strips over twice to prevent the upper radish strips from not being seasoned enough.

18. Pickled radish strips, not bad! Is it appetizing? Let’s get started!

Tips

1. If you can eat spicy food, you can add some chili! 2. This method is also suitable for pickling sweet and sour ginger, which is delicious!