What are the practices of pickled radish? Many people like to eat sour radish in kimchi, which is also a method of making pickled radish. In fact, there are many ways to pickled radish, such as sour radish, jar radish, radish pepper radish and so on. Today, we mainly study four methods of making pickled radishes that people often love.
First, spiced radish dry production technology
It is best to make dried radish with white radish. The white radish has a slender fruit shape, rich nutrition, thin white skin and sufficient water. The season of making radish is suitable after the frost is lowered. Because the radish of the radish before the frost falls, the spicy odor is reduced, the sugar is reduced, the sugar is increased, and the taste is sweet.
Choose fresh and tender radish to wash with water, remove the scorpion and the roots, put it on the mat and expose it to the sun. When the radish skin is slightly wrinkled, cut the radish into a strip of about 9 to 13 cm long and spread it on the mat for 2 to 3 Days, when the radish strip is half dry, it can be placed in the pickle, sprinkle with salt, stir evenly, press the stone on it, tip it over for 2 to 3 days, pickle for 5-6 days, then place the radish strip Bake in the sun for 6-7 days, then put it in a dry and ventilated place. After 24 hours, put the radish into the pickle, add the spiced powder, stir evenly, compact the radish, seal the marinade, place it in a cool dry place, and store it for a long time.
Second, the sauce white radish production technology
Cut 5 kg of salty white radish into pieces or strips as needed, soak them in clear water, and change the water frequently to make the radish have a light salty taste. Remove the moisture from the control and put it in a cool and ventilated place for one day. When the radish is half-dried, mix with ginger (50 grams of fresh ginger and cut into silk) into a bag, soak it in the noodle sauce, stir twice a day, so that the sweet flavor of the noodle sauce is evenly immersed in the radish, 20 days. You can make white radish with sauce.
Third, sweet and sour radish production technology
2 kg salty radish, 0.5 kg white sugar, 300 g soy sauce, 300 g vinegar, 30 g fresh ginger.
Choose salty radish with no heart, no insect bites, and fresh and tender. Cut into square pieces of 0.2 cm thick, soak in clean water for 2 to 3 hours, change water twice, and remove the salt when it is slightly salty. Moisture.
The radish slices are placed in a mixture of soy sauce and vinegar after boiling, and the white sugar and ginger are put into the next day, and the mixture is evenly stirred. After 5 days, the sweet and sour radish slices can be prepared.
Fourth, the production of Nanwei sweet and sour radish
Choose radish with fresh meat, beautiful appearance and no pests and diseases, cut off leaves, side roots and tails, wash in clean water, remove the dried water, cut in half, and then put the radish into the tank layer by layer, evenly Sprinkle with salt (4 to 4.5 kg per 50 kg of radish). Put a little salt on the bottom layer, put more salt on the upper layer, add a lid after filling the tank, and press the stone on it. After 2 to 3 days, change the tank twice a day, 40 kg of salted radish per 50 kg of fresh radish.
Cut the marinated radish into thin slices, soak in water, immerse the radish, bitterness and salt of the radish, soak for 3 to 6 hours, then pack and squeeze, and squeeze out 40% of the weight of the radish slice after soaking. After the radish is exposed to the sun for 3 days, flipped twice a day, every 5 kg of pressed radish slices can be dried into O. 5 kg of dried radish.
Put the dried radish in the jar (do not overfill it to water the sweet and sour liquid). For every 50 kilograms of radish, use 15 kg of vinegar, 3 kg of sugar, and 30 g of saccharin. First boil the vinegar, add sugar and saccharin, stir evenly, and when it is dried to 40 °C, slowly pour into the altar, tightly seal the altar mouth with oil paper, and then apply the blood of pig blood and lime. After pickling for 7 days, it will become a sweet and sour vinegar with a taste of 16.5 kg of sweet and sour radish per 100 kg of fresh radish.
The above is all the content of today, the four kinds of pickled radish practices, which one do you think is the easiest? Which one do you like the most? Xiaobian most like sweet and sour radish.
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