How to pickle radish?

Pickled radish, if you want to keep crisp, there are several important points. The following is the operation process of pickled radish, and the key points are also among them. Please look carefully.

(1) Radish only needs to be washed with water, and it doesn't need to be scraped with a knife. In other words, it is better to take radish skin to pickle.

(2) When slicing radish, it should be neither thick nor thin, and the uniformity should be controlled at about 1.5 ~ 2mm.

(3) After slicing, sprinkle some salt evenly and stir slightly to remove the moisture and spicy taste of radish. This time is controlled between 20 and 30 minutes. Don't wipe the water clean for a long time, otherwise it will lose more water and is not brittle!

(4) Then rinse the radish slices with clear water, remove the water evenly by hand, and put them in a bamboo basket to control the water.

(5) Sauce: 5g oyster sauce, soy sauce 10g, pickled pepper 10g, pickled pepper water 5g, white vinegar 5g, spicy fresh dew 5g, fish sauce 5g, chicken powder 2g, crystal sugar 10g, purified water 10g, green and red rice pepper 5g.

(6) Put the water-controlled radish slices into an ice box, seal them with plastic wrap, and take them out after 2-3 days in the refrigerator!

~ ~ ~ ~ Only in this way can the pickled radish be crisp and crisp!

Remarks:

1 When seasoning, you must tend to use hot and sour seasonings, such as spicy fresh dew, fish sauce, pickled pepper, pickled pepper water, etc., which is easy to produce a crisp feeling.

Some pickling details should also be paid attention to, such as using rock sugar, which can produce crispness more than ordinary sugar. Preserving pickled radish in the refrigerator can also give people a crisp and refreshing feeling.