How to drown sweet and sour radish

Practice 1

1. Choose radishes with large roots, fresh and tender meat, beautiful appearance, and no pests or diseases.

2. Remove the roots from the radish, wash and dry, remove surface moisture, and cut in half.

3. Put the cut radishes into the jar layer by layer and sprinkle salt evenly.

4. After salting for 2 to 3 days, start pouring the vat. Pour the vat twice a day. Pour all the radish and juice into another vat to speed up the melting of the salt and marinate the radish evenly. After inverting the cylinder, keep the bamboo strips cover on the cylinder, press it with heavy stones, cover the cylinder cover, and take it out after 2 days.

5. Cut the taken out radish into 1.5 cm slices to facilitate soaking to remove salt and absorb the sweet and sour liquid.

6. Soak the cut slices in water for 3 to 6 hours. The purpose is to remove the spiciness and bitterness in the radish and precipitate salt to facilitate the absorption of the sweet and sour liquid.

7. After soaking, press to remove part of the water, and the remaining water will be about 40%.

8. Place the squeezed radish slices in the sun for 3 days to become dried radish.

9. Put the dried radish into the vat, and then slowly pour the prepared sweet and sour liquid into the vat. The method of preparing sweet and sour liquid is to boil the vinegar first, then add sugar and saccharin, and then let it cool to about 40°C.

10. After pouring the sweet and sour liquid, tie the mouth of the jar with oil paper, and then apply the blood mixture made of pig blood and lime. It can be eaten after a while.

Product features: fresh and dark brown color, sweet vinegar taste, vinegar aroma, usually made in autumn!

Method 2

Ingredients

1 white radish (about 700 grams), 5 grams of salt, 180 grams of sugar, 150 grams of balsamic vinegar

Method

1[2]. Wash the white radish, cut it in half horizontally with the skin on, and then cut into thin slices. Be careful not to cut them off (to avoid excessive force, you can cut them in half on both sides). Use a chopstick to prop it up so it won't cut), cut after every six or seven cuts, and then cut it in half in the middle.

***18 photos

Various kinds of sweet and sour radish

2. Marinate the cut radish pieces with 5 grams of salt for half an hour, then decant Remove the water and marinate with 30 grams of sugar for about 1 hour.

3. The radish will precipitate a lot of water. This step will also remove the spicy taste of the radish and decant the precipitated water.

4. Prepare a bowl, pour 150 grams of sugar and 150 grams of balsamic vinegar, and mix vigorously.

5. Pour the sweet and sour sauce into the pickled radish cubes and refrigerate overnight before eating.

Practice 3

Materials

About 800 grams of white radish.

30g sugar, 30g light soy sauce, 30g Zhenjiang vinegar. [3]

Method

1. Prepare a strip of white radish, wash and peel it (many comments say it tastes better with the skin on, but you don’t have to peel it).

2. Cut into small pieces.

3. Pour the vinegar, sugar and light soy sauce at once, stir it every half an hour, four times, and then put it in the refrigerator.

Second As soon as you see that the water has covered the radish, that's it. [3]

Tips

1. The step of killing water is essential, and you can use salt or sugar. In this way, the radish will be more flavorful and crispy after being seasoned out of the water. Those who are more particular will use salt once and twice sugar to marinate. In this way, the water of the raw radish can be more fully killed. People who are patient can do this; if you want a quick fix, you can use Pickle with a little more salt, but after decanting the juice at the end, you need to rinse it with water.

2. Although it has a sweet and sour taste, a little salt cannot be missing. "If you want it to be sweet, add some salt." This is true. Some people directly marinate it with a lot of sugar. In this way, the final taste You can add a little salt to the seasoning to make the finished product richer in taste; as for the ratio of sugar to vinegar, 1:1 is the most appropriate.