How to pickle radish peel

Radish skin is not only crisp and refreshing, but also has very high nutritional value. Therefore, it is deeply loved by people in daily life. There are many ways to eat it. The most classic one is pickled radish skin, which is fragrant and crispy with excellent taste. The method of making it is very simple and easy to learn. Just prepare the necessary ingredients and follow the given steps step by step to marinate it.

It is best to use white radish skin for pickling, because white radish has a good taste, good texture, and better health benefits than other radishes. When peeling radish, do not peel it too thinly. Leave at least 5 mm of radish flesh. This is one of the key points to make the pickled radish skin crispy and delicious.

Pickling method 1

For 5 pounds of radish peels, use half a bottle of white vinegar, 1.5 bottles of black vinegar, 1/4 bottle of Vegetarian, 1 tablespoon of dark soy sauce, 1.5 tablespoons of white sugar, and 3 or 4 slices of ginger. Prepare the pickle juice according to the above proportions, soak the radish peels in the pickle juice, and soak for about 24 hours before taking out and eating.

Pickling method 2

Mix the radish skin with fine salt and marinate for half an hour. Add chopped fresh chili pepper and minced garlic. Add light soy sauce, aged vinegar and sugar according to personal taste, mix well, and refrigerate for about 8 hours before eating.

Pickling method three

Ingredients: 1500 grams of white radish peel, 12 dried chilies, 2 spoons of salt, 2 spoons of soy sauce, 1 spoon of vinegar, 60 grams of rock sugar, a little MSG, and 1 spoon of white wine.

Steps:

1. First, let the radish peel dry until it is half dry and set aside.

2. Cut the dried chilies into sections and put them in a small pot. Add half a bowl of water and rock sugar and boil for 10 minutes. Turn off the heat and let cool.

3. Pour the cooled pickle into the radish skin, add salt, vinegar, soy sauce, strong liquor and MSG and mix well.

4. Seal with plastic wrap and marinate for about three days before eating.

Pickling method 4

After the radish skins are dried in the sun until half dry, add appropriate amounts of salt, sugar and aged vinegar, then add appropriate amounts of boiled water to submerge the radish skins, seal and marinate for about three days. If you have water used to soak sweet and sour garlic at home, you can just use that water to pickle the garlic, it will taste better.

Radish skin can also be eaten. Many people usually throw it away. So how to pickle radish skin to make it delicious and crispy? How to pickle kimchi radish skin?

2. How to make a dish out of radish peel

Crispy Radish Skin

Ingredients: radish peel, salt, chili pepper, garlic, fresh lemon juice (or white vinegar), Lee Kum Kee mushroom dark soy sauce, sugar (optional), and soybean paste.

Cut off the skin of the radish (just a little bit of flesh is fine), cut into sections, and put into a fresh-keeping box; (In autumn and winter, you can dry it overnight before pickling) How to make crispy radish skin

Step 1: Add a little more salt to the radish skin and mix it well with your hands (adding a little more salt can remove the bitterness of the radish skin). Leave it at room temperature overnight (put it in the refrigerator in summer), then seal it and refrigerate it for 2 days.

After 2 days, remove the radish skin and discard the pickling water; taste it and if it is too salty, wash it with cold boiled water;

Add dark soy sauce, crushed garlic, chopped chili peppers, fresh lemon juice (or white vinegar), and sugar back into the radish peels, mix well, seal the soybean paste and refrigerate. It can be eaten after 2 days.

Mom's carrot peel

1 Wash the white radish and remove the mud and sand on the surface. Cut off the radish skin with a knife. The thickness of the cut radish skin should be about 1 cm. Wash and chop the chili pepper and coriander separately and set aside. 2 Cut the radish skin into strips about 1cm wide and 5cm long, add 50g of white sugar and salt, mix well, and marinate for 2 hours.

3 Marinate the radish skin until it becomes soft and slightly shrinks, remove from the skin, squeeze out the water and set aside. 4 Mix the remaining white sugar with white vinegar, aged vinegar, balsamic vinegar, sesame oil and honey to make a sauce. Soak the pickled radish strips in the sauce for 2.5 hours.

5 Remove the radish skin, add Laba beans, red oil, coriander and chili peppers, mix well and serve.