How to pickle dried radish

Dried radish is a popular side dish. Many people like to eat it whether it is with porridge or other foods. Dried radish is generally pickled, and when pickling dried radish, you need to master certain methods and techniques to make the pickled radish taste better. Next, I will introduce to you the method of pickled radish!

1. Dishes Features

Pickling is the process of allowing a large amount of salt to penetrate into the food tissue to preserve the food. These pickled foods are called pickled products. Salt-pickled products include pickled vegetables, pickled meat, pickled eggs, pickled cucumbers, pickled radishes, etc.

2. How to make pickled radish

1. In July and August, pick tender radishes, and pick those that are about the size of five fingers. Not too big, nor too old. July and August are the right time. Remove the stems, leaves and roots, wash the whole thing, dry it in the sun for 50% to 60%, collect it and weigh it. Add one ounce of salt to every pound of the stuff, mix and knead until water comes out and the stuff becomes soft, then put it into a jar and cover it tightly.

2. The next morning, take it out and dry it in the air to remove moisture. Then knead it as much as possible until it is moist, soft and red. Pack it into small-mouthed jars to make sure it is firm. Use straw to tie the opening tightly to prevent air leakage. Place the jar on a cool surface away from sunlight. It will be crispy and edible after one month. Open and eat one can first, then open the other cans to prevent them from going bad. If you want to make small leaf vegetables, first wash the radish and cut it into strips as big as your little finger, about two centimeters thick and one inch and a half long, and dry it in the sun until it is 50% to 60% dry.

3. The following steps are the same as for whole radish. Put the pickled peanuts with their shells into a pot, boil them with water, add salt and boil them for another one or two boils, then put them into a jar with the juice. They can be eaten in three or four days.

3. Nutritional value of pickled radish

1. Radish contains a variety of trace elements that can induce the human body to produce interferon, which is of great significance for cancer prevention and treatment.

2. The B vitamins and minerals such as potassium and magnesium in radish can promote gastrointestinal motility and help eliminate waste in the body.

3. Eating radish can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases.

4. Radish is also a traditional Chinese medicine. It is good in nature and sweet in taste. It can eliminate stagnation, resolve phlegm and clear heat, relieve gas and relieve fullness, and detoxify.

5. Northeastern carrots can effectively regulate the acid-base balance in the body, so they are very beneficial for gout patients.