How to pickle crispy radish

There has always been a saying that "eat radish in winter and ginger in summer", which is enough to show the many benefits of radish. It can enhance the body's immune function, aid digestion, help the absorption of nutrients, and prevent cancer. Crispy radish is a dish that is deeply loved by people. The method of pickling it is very simple, but to make the most authentic pickled crispy radish, you must follow the given steps step by step. Friends who want to learn can give it a try.

1. Nutritional benefits of white radish

Radish tastes sweet, spicy, and cool in nature. It enters the lungs, stomach, lung, and large intestine meridians. It has the effects of clearing away heat and promoting body fluid, cooling blood and stopping bleeding, relieving gas and relieving fullness, digesting food and relieving stagnation, appetizing and strengthening the spleen, and relieving gas and resolving phlegm.

1. Enhance the body's immune function:

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance.

2. Helps digestion:

The mustard oil in radish can promote gastrointestinal motility, increase appetite and help digestion;

3. Helps the absorption of nutrients:

The amylase in radish can break down starch and fat in food so that it can be fully absorbed.

4. Anti-cancer and anti-cancer:

Radish contains lignin, which can increase the activity of macrophages and engulf cancer cells. In addition, the various enzymes contained in radish can decompose carcinogenic nitrosamines and have anti-cancer effects.

2. How to pickle crispy radish

Ingredients preparation:

3 white radishes, 5 slices of ginger, 15 chili peppers, 6 spoons of white vinegar, 3 spoons of sugar, 500 ml of water

Steps:

(1) Wash the pickling jar, drain the water, and prepare the ingredients;

(2) Peel the white radish, cut it into strips, add salt and mix evenly with your hands;

(3) Marinate the white radish with salt for 25 minutes, and cut the chili peppers into pieces for better flavor;

(4) Cut the ginger, put water and sugar in a pot and boil;

(5) After boiling, pour in white vinegar, stir with chopsticks and let cool;

(6) After 25 minutes, squeeze the radish dry with your hands and place it on a plate;

(7) Put the food into a sealed pickling jar, add ginger and chili peppers, and pour the cooled sweet and sour water into the jar to cover all the food;

(8) Add some water to the side of the lid to help it stick to the lid and seal it. (You control the time yourself. Of course, the longer the better. As long as it is tasty, you can eat it.)