How to make pickled radish delicious

To make pickled radish delicious, the key lies in the combination of material selection, seasoning, and pickling techniques. Crispy and appetizing pickled white radish can be achieved by controlling salt dehydration, mixing sweet and sour sauce, adding auxiliary materials to enhance aroma, etc., while avoiding excessive pickling that may cause a soft taste.

1. Material Selection

Choose fresh and plump white radish with smooth skin and no hollow core. After peeling, cut into strips or slices according to the needs, keeping the thickness uniform. Rub the radish strips evenly with coarse salt, let them stand for half an hour to release moisture, and then rinse thoroughly to remove the spicy taste and enhance the crispness. If you like a crisp texture, you can add a small amount of white vinegar and marinate for 10 minutes.

2. Sauce Preparation

Mix the base sauce in a 1:1 ratio of rice vinegar and white sugar, and add an appropriate amount of soy sauce to enhance freshness. Those who enjoy spicy food can add millet pepper or pickled pepper juice, and those who prefer fruity aroma can add lemon slices or passion fruit juice. Honey can be used as a substitute for some white sugar to enhance the flavor level, and the sauce is easier to absorb after cooling.

3. Accessory pairing

Adding garlic slices and ginger shreds can kill bacteria and enhance fragrance, while perilla leaves or parsley sections add herbal flavor. A small amount of Sichuan peppercorns or star anise can be stimulated with hot oil and filtered out. Mixing sauce can enhance the complex aroma. Adding a few dried plums or hawthorns during pickling can accelerate softening and impart fruity aroma.

IV. Pickling Control

Carrots and sauce should be placed in a disinfected container at a ratio of 1:1 by volume to ensure complete immersion. Refrigerate and marinate for 12 hours before consumption, and the flavor will improve after 24 hours. If stored for a long time, boil the sauce to kill bacteria and ensure it is sealed and isolated from air. Refrigerate and store for about two weeks.

Fifth, Taste Optimization

Pursuing ultimate crispness, pre treated radish can be soaked in ice water. Flip the ingredients during the pickling process to ensure even flavor, and sprinkle sesame or peanut seeds before consumption to enhance the taste. After filtering and boiling the remaining marinade, it can be reused 2-3 times, but an appropriate amount of seasoning needs to be added.

As a side dish, the daily intake of pickled white radish should be controlled. hypertension patients should reduce the amount of soy sauce, and diabetes patients should use sugar substitutes. The pickling utensils need to be thoroughly disinfected to avoid contamination by miscellaneous bacteria. If there is any odor or mold, they should be discarded immediately. It can be eaten with Congee or greasy dishes to relieve greasy food and promote digestion, but it should not be eaten on an empty stomach for people with gastrointestinal sensitivity. Adjust the formula according to the season, increase acidity for preservation in summer, and add ginger slices to warm the stomach in winter.