How much salt should be put in pickled radish? What should I pay attention to when pickling radish?

Winter is the season of radish harvest. Generally, radishes are sown in early autumn and harvested in early winter. After about three months of underground incubation, absorbing the essence of the earth, it is not only full of water, crisp in taste, but also very nutritious. Therefore, old people often say that "eating radish in winter and ginger in summer, without a doctor's prescription", it can be seen that eating radish often has many benefits.

The cooking method of radish is generally used for soup, stir-fry or cold salad. In fact, it is delicious to make radish into pickles. I believe many friends have eaten the hotel's secret radish slices, which are crisp, sour and slightly spicy, appetizing and satisfying, and the price is not cheap. A bigger hotel can sell one in 38 yuan.

Secret pickled radish

Ingredients: white radish 1000g, garlic, Thai pepper, fresh soy sauce 300g, Shanxi mature vinegar 300g, sugar 150g.

Practice steps:

1. To make pickled radish slices, you must choose fresh, crisp and moist radish, not bran radish. Wash the fresh white radish with clear water, remove the head and tail, then cut it from the middle and cut all four petals. The skin of the white radish does not need to be removed, which not only has high nutritional value, but also tastes very crisp after pickling.

2. Put the radish on the chopping board and cut it into clamping blades as shown in the figure. The so-called clamping edge means that the first two knives are not cut off and the third knife is cut off. The advantage of this is that it can make radish taste better and taste crisper.

3. Put all the cut radish slices into the pot, add 5g salt and 10g white sugar, and stir evenly, so that the sugar and salt can fully penetrate into the radish slices and kill the water in the radish slices. Radish water must be completely killed for more than 3 hours, during which it must be turned over several times.

4. After killing the water in the radish slices, squeeze out the water forcibly, and then control the water treatment of the radish slices. 5. Prepare 50g garlic and cut it into garlic slices. Wash 50 grams of Thai pepper and cut into small pieces.

6. Prepare a clean basin, add 300g of fresh soy sauce, 300g of Shanxi mature vinegar, soft white sugar 150g and purified water 150g into the basin, and stir with a spoon to completely dissolve the white sugar.

7. Pour the prepared juice into a clean container (pickle jar or fresh-keeping box), then add the dried radish slices, garlic slices and Thai pepper segments, stir them evenly with chopsticks so that the juice does not flow through the radish slices, cover them and put them in the refrigerator for 24 hours.

This pickled radish slice is very good with food or wine. Friends who like it should try it quickly!

Tips:

1, radish water killing is a very important link. Only by completely killing the excess water in the radish can the juice penetrate into the radish faster and better and become delicious.

2. The proportion of pickled radish juice must be mastered. The ratio of fresh, aged vinegar, white sugar and purified water is 2:2: 1: 1. If there is no fresh soy sauce, you can use ordinary soy sauce instead, but the taste may be worse.

3. The container for storing pickled radish must be clean and oil-free, which is the key to long-term preservation of radish.

Use clean chopsticks when taking radish slices, take as many as you want, and then put them in the refrigerator for refrigeration.