How to pickle pickled radish in hotel How to pickle pickled radish in hotel

1. Cut the radish into thin strips (or cut into thin slices).

2. Sprinkle salt, mix well, and then knead vigorously until water comes out and the radish becomes soft. But note that a little salt is enough.

3. Rubbing with hands can speed up the water discharge. If you don’t knead, you can mix well and let it sit, but it will take a little longer. The purpose of this step is to remove the astringency and green and spicy taste of the radish, and it should be marinated for about an hour. It should be noted that metal containers cannot be used for this step, otherwise the radish will have a bitter taste.

4. Squeeze the water out, then wash the radish with cold boiled water to remove the salt smell. (This step can be omitted if you taste it and feel it is not salty)

5. Drain the washed radish and put it into a bottle.

6. Put the rice vinegar and sugar into the pot and bring to a boil over low heat.

7. After the sweet and sour is cooked, let it cool before putting it in a bottle.

8. You can follow your own preferences in this step. The amount of vinegar and sugar does not need to be limited to the recipe. The amount of vinegar can roughly cover the radish. If you like it sweet, add more sugar; if you like it spicier, add more chili pepper; if you're jealous, add more vinegar, whatever you like.