How can homemade pickled radish be sour and refreshing?

Pickled peppers are mainly made of pickled pepper water and marinade. Dried radish is a crisp and delicious side dish. I believe many friends like to eat it as a side dish, but the pickled peppers sold in supermarkets are a bit expensive. Today, I want to share with you my usual method of pickling radishes at home.

Prepare the jar

Wash the glass jar and drain it. In fact, the hotel version doesn't need a jar at all. Just use a box or a stainless steel basin and seal it with plastic wrap to prevent odor. The purpose of using cans is only for beauty.

Prepare main ingredients

Sweet pepper, bamboo shoots, carrots, white radishes, carrots, children's vegetables, etc. 60% of the total container, mineral water accounts for 30% of the total container; Take a 10 kg jar as an example, prepare 6 kg vegetables and 3 kg water.

Accessories: salt, sugar, millet spicy, lemon, pickled pepper, star anise, rock sugar, white vinegar, celery, ginger and garlic sprout.

The principle of main ingredients is that the dishes are crisp in season, with at least three colors of red, white and green, so that the products will look good.

Tool replacement

Replace the main ingredient with a knife, and cut carrots into four pieces according to the index finger of a man with a height of 170 and a weight of 120 Jin; Hotel standards are unified.

The main ingredients are put into a pot and pickled with sugar and salt, the total amount of sugar and salt is 10% of vegetables, and the ratio of sugar and salt is 7: 3; Grab sugar, salt and vegetables evenly and marinate for about an hour. It is wise to bend vegetables easily.

The purpose of sugar and salt pickling is to make vegetables spit water, not taste bad. Vegetables taste more crisp after spitting water, and can quickly absorb kimchi water after entering the tank, and the taste is fuller. The curing time should not be too long, otherwise the food will be inhaled with high sugar and salt and cannot be eaten.

Put salt into the tank for the first time (the total amount of salt is 8% of water, this time add 4% salt). Add 3 kg of water (water is added to a 30% jar) and stir the salt. Be sure to stir the salt.

Soak a bag of 500g pepper, add water to the jar, and add half a bottle of white vinegar.

Wash the pickled vegetables with clear water (remove salt and sugar), then put them in a jar, add an octagonal, 100g millet pepper, add 4% salt, stir well again, add a slice of lemon (remove seeds, otherwise it will be bitter), 100g earth crystal sugar (crisp), a handful of red pepper about 40g, celery.

Sealed altar

Cover, add water to the jar, soak at room temperature 10 for one night, and eat at room temperature 22 for three hours.

Tip:

Friends who like spicy food can add millet spicy, which will definitely give you a different taste of the tip of the tongue.

After eating crispy and delicious kimchi, you will definitely "put it down" and completely satisfy your taste buds.

If there are different production methods, please leave a message and discuss together.