How to make pickled radish crispy How to make pickled radish crispy

We all know that radish is a common food in life. It has a variety of cooking methods, tastes good, and is rich in nutrition. It is very popular among people. Many people will pickle radish at home. There are certain skills in making pickled radish. So how to make pickled radish crispy? Let's take a closer look!

How to make pickled radish crispier

If you want the pickled radishes to be more crisp and tender, first, the radishes must be fresh enough, second, the soaking time should not be too long, and third, the radishes must be pickled.

If you want to make pickled radish particularly crisp, you must pickle the radish to remove excess water, and then soak it to make it crisp. When pickling radish, all ingredients and tools must not be contaminated with raw water and oil. Pickled radish that is contaminated with raw water and oil is prone to mold.

If you want the pickled radish to be very crispy, you must first pickle it with salt to force out the moisture inside, and then pickle it. Also, cut it into smaller strips, so that it is easier to kill the moisture during pickling, and the pickled radish will be crisper and more delicious.

How to make pickled radish

Ingredients: white radish, pickled pepper, chili pepper, pepper, garlic, ginger, salt, sugar, white vinegar

Step 1: Clean the skin of an appropriate amount of white radish, peel and wash the ginger, wash the chili pepper, dry them and set aside.

Step 2: Use a clean, oil-free pot to add appropriate amount of water, pepper and salt, bring to a boil and let it cool for later use. Wash the kimchi jar and dry it for later use.

Step 3: Cut the dried radish into slices about 1 cm thick, and then cut into strips. Put the cut radish strips into a large bowl, sprinkle a little salt, mix well, and let it stand for a while to remove excess water.

Step 4: Pour out the water produced during the pickling of the radish, then rinse it with boiled water, drain the water and put it into a kimchi jar, then add pickled peppers, chili peppers, ginger and garlic, pour in an appropriate amount of boiled water, and add an appropriate amount of salt, sugar and white vinegar.

Step 5: After assembling, put the lid on the jar, then add an appropriate amount of clean water to the jar mouth. Seal it for three to five days to a week depending on the weather and it is ready to eat.

What are the special requirements for pickled radish

1. It usually takes two days to dry radish. If it is cloudy, the time should be extended appropriately. However, it must be placed in a sunny place on the balcony. Don't place it in a very cold place, otherwise the radish will easily deteriorate.

2. Every time you take out the radish, use clean chopsticks or a spoon to take it out. Take as much as you want to eat, and continue to soak the rest in the container. You can eat it at any time. It is not easy to deteriorate. However, be sure not to let it come into contact with raw water. If you use chopsticks that have been used for meals, or use chopsticks dipped in raw water, it will easily deteriorate in a short time. Just pay attention to it.

3. The pickled radish should be eaten within the first three days or after 20 days. Nitrite usually increases in large quantities from the third day, reaches its peak in a week, and basically disappears after 20 days. Therefore, those who are worried about nitrite problems can avoid it according to this rule.