How to pickle pickled radish
In the past 10 days, among the hot topics about home-cooked food on the Internet, pickled pickled radish has once again become the focus because of its simple and easy preparation, appetizing and refreshing characteristics. This article will combine recent popular discussions and traditional methods to introduce you in detail how to pickle pickled radish, and attach a structured data comparison.
1. Necessary ingredients for pickling pickled radish
| Material name | Dosage | Remark |
|---|---|---|
| white radish | 1 stick (about 500g) | It is recommended to choose fresh, crisp and tender white radish |
| salt | 20g | Used to kill water |
| white vinegar | 100ml | Can be adjusted according to taste |
| white sugar | 50g | Balance sourness |
| cold water | 200ml | Be sure to use cold water |
| garlic cloves | 3-5 petals | Optional, adds flavor |
| Millet Spicy | 2-3 pieces | Optional, add spiciness |
2. Detailed production steps
1.processing radish: Wash and peel the white radish (you can also keep the skin to increase the crispness), cut into strips or slices, and try to be even in size.
2.Water killing treatment: Put the cut radish into a large bowl, add salt and mix well, let it sit for 30 minutes to 1 hour to let the water come out of the radish.
3.Prepare marinade: Mix white vinegar, white sugar and cold water, stir until the sugar is completely dissolved. The proportions can be adjusted to suit personal taste.
4.Bottled and pickled: Squeeze out the water from the killed radish, put it into a clean and oil-free sealed container, add garlic cloves and millet (optional), pour in the prepared marinade, and make sure the radish is completely submerged.
5.Waiting for fermentation: Seal and refrigerate. It will be ready to eat after 24 hours, but the flavor will be better after 2-3 days.
3. Comparison of recently popular pickled radish recipes
| Type of practice | Features | fermentation time | Popularity |
|---|---|---|---|
| Kuaishou version | Ready to marinate and eat, with a crispy texture | 2-4 hours | ★★★★☆ |
| Traditional version | Rich flavor and mellow sourness | 3-5 days | ★★★☆☆ |
| Korean style | Add fish sauce and pear juice | 1-2 days | ★★★★★ |
| Thai style | Add lemon juice and lemongrass | 12-24 hours | ★★★☆☆ |
4. Frequently Asked Questions
1.Why aren’t my pickled radishes crispy?It may be that the radish variety was improperly selected or the time to kill the water was not enough. It is recommended to choose fresh, crisp and tender radishes and ensure sufficient killing time.
2.How long can pickled radishes be kept?In the refrigerator, it can generally be stored for 1-2 weeks. If you notice that the liquid has become cloudy or has an odor, discard it immediately.
3.Can marinade juice be reused?Reuse is not recommended. It is best to make a new marinade for each marinade to ensure hygiene and flavor.
4.How to make pickled radish more delicious?You can cut the radish thinly, or score a few cuts on the surface of the radish to increase the contact area.
5. Creative ways to eat pickled pickled radish
1.Stir-fried beef with sour radish: Quickly stir-fry pickled pickled radish and beef slices, sour and appetizing.
2.Sour radish and duck soup: Add a few slices of pickled radish to stew the soup to remove greasiness and add freshness.
3.Pickled radish mixed with vermicelli: Shredded pickled radish mixed with cooked vermicelli, refreshing and delicious.
4.pickled radish sandwich: Add a few slices of pickled radish to a Western-style sandwich for an extra layer of flavor.
Recently, food bloggers have also developed innovative ways to eat sour radish with barbecued meat and sour radish sushi, which are worth trying. Remember, the key to successful pickled radish is fresh ingredients, clean containers, and proper proportions. Try it now!
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