How to pickle radish

Radish is a relatively common vegetable and one of the vegetables that many people like to eat. There are many ways to eat radish, and many people like to eat pickled radish. There are many ways to pickle radishes. The radishes pickled using different methods and with different ingredients will have certain differences in taste. Below, I will introduce to you several methods of making pickled radish!

1. How to pickle radish

Spicy and sour dried radish:

Main ingredients: Wash 5000 grams of fresh radish, cut into strips slightly thicker than chopsticks and about two inches long, and dry into 500 grams of dried radish.

Ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, appropriate amounts of thirteen spices and chili oil, and a little MSG.

Preparation method: Put water, vinegar, thirteen spices and salt into a pot and boil, add MSG when turning off the heat, let it cool and set aside; put the dried radish and chili oil into the pickled vegetable container and mix evenly, then sprinkle sugar on top, and then pour the dried sauce into the container; stir once or twice a day (preferably with a fixed pair of chopsticks), and it can be eaten in about 7 days. It tastes sweet and sour, slightly spicy, and has a bright bluish-white color with a hint of red, making it a good companion for breakfast and dinner.

2. Quick-made spicy pickled radish

Main ingredients: Wash 5000 grams of fresh radish, cut into pieces as thick as your little finger, and dry them into radish for later use.

Auxiliary ingredients: 100 grams of oil, 50 grams of chili powder, 25 grams of pepper powder, 50 grams of sesame seeds, 100 grams of sugar, 150 grams of salt, 250 grams of vinegar, 1 packet of stewing meat ingredients, a little ginger and MSG, and 2000 grams of water.

Preparation method: Rinse the dried radish with warm water, drain the water and pour it into a bowl, put pepper powder and sesame seeds on it for later use; put the wok on the fire, pour in oil, the fire should not be too high, when the oil is 50% hot, add the chili powder and stir, after it changes color slightly, pour in water, add the stewing meat ingredients, boil over high heat, add sugar and salt after the flavor comes out, add appropriate amount of MSG when turning off the heat, then pour the soup on the washed dried radish while it is hot and stir evenly. It can be eaten the next day.

3. Salted shredded radish

Main ingredients: Wash 1000 grams of fresh radish.

Auxiliary ingredients: 50 grams of oil, 5 dried chilies, 15 grams of peppercorns, 3 star anise, 10 grams of sesame oil, 50 grams of sugar, 100 grams of salt, 150 grams of vinegar, a little onion, ginger, garlic, MSG and soy sauce.

Preparation method: Use a grater to grate the radish into shreds with a diameter of about 3mm, mix with salt, marinate for about 30 minutes, and drain with your hands or filter cloth. Heat the oil and add chili peppers, Sichuan peppercorns, star anise, onions, ginger and garlic into the pan and fry until the onion aroma comes out. Add the fried ingredients and hot oil into the shredded radish and add a small amount of soy sauce, MSG, sugar, sesame oil and vinegar and mix well. The taste is salty, sweet and slightly spicy. It can be eaten immediately. It tastes better after marinating for a day. Store in the refrigerator and eat for up to one week.