How to make pickled radish?

Ingredients: two white radishes.

Accessories: a handful of pickled peppers, 50g of pickled pepper water, appropriate amount of small peppers, 8g of salt, a little sugar, 3g of white wine, and white vinegar15 g.

Steps of soaking radish

Step 1: Choose fresh white radish, cut off both ends, cut the radish in the middle and divide it into two halves, and then slice or cut it into long strips (the radish skin can be removed or pickled separately).

Step 2: directly add two spoonfuls of white sugar into the cut radish strips (not too much white sugar, otherwise the taste will change), and after the white sugar is evenly stirred and melted, wrap it on the surface of the dried radish to lock the moisture of the dried radish.

Step 3: Put the radish sprinkled with white sugar directly into the pickled glass jar, then add pickled pepper and pickled pepper water, white vinegar, millet pepper, a spoonful of salt (if there is too much salt, a little water will come out of the radish later, which is only neutral) and a piece of ginger, then pour a little white wine and add cold boiled water into the jar.

Step 4: Stir with clean chopsticks slightly (chopsticks are also guaranteed to be dry without water), cover the glass jar and seal it, and then put it in the refrigerator for curing (if the weather is cold, it can also be placed outside, but the time cannot be too long).

The fifth and last step is simple. Wait quietly for three or five days, and the sour and refreshing crisp radish can be pickled. It's delicious to take out.

Overview of pickled radish

Pickled radish must be washed in the early stage. The washed radish must be drained and dried for a while, but there must be no water. In particular, the jar of pickled radish must be oil-free and water-free, otherwise it is very easy to deteriorate when pickled later. At the same time, the seal must be in place when curing, so as to avoid softening during curing and affecting the taste at that time.