Pickling method and ingredients of pickled radish vegetables

Speaking of pickled radish, that's my favorite. Sweet and sour crisp, appetizing after meals, a few days without eating must be greedy. But the pickled radish bought in the market always makes people uneasy. First, the curing time is too long, which is easy to produce nitrite. Second, it is unhealthy to eat additives. Today, I will introduce you to a method of soaking radish. It's crispy and delicious. Marinate for three hours and you can eat it. This method is very healthy. Don't worry about taking nitrite. Everyone must study.

Preparation materials: white radish 1 red pepper 1 garlic 2 slices of ginger (appropriate amount)

Wash and slice the white radish. You can peel it directly without peeling it, which is more crisp and refreshing.

Add 1 tbsp sugar to radish slices, mix well and marinate for 20 minutes, which will kill a lot of water and pour off excess water. Pickling with white sugar to kill water is better than salting, and radish is not so astringent and crisp.

Cut the red pepper in half, cut the diamond-shaped pieces with a diagonal knife, shred the ginger and slice the garlic, and put them all into the radish. Add 5 tablespoons soy sauce and 5 tablespoons rice vinegar.

Stir well, cover with plastic wrap and refrigerate for 3 hours.

Stir once in the middle to facilitate the taste. I didn't add salt here, because soy sauce is salty and pickled radish is only salty.

This radish is hot, sour and crisp. Whether it is served with porridge or noodles, it tastes good. Like a friend, try it quickly!