Who will pickle the crisp, sour and sweet radish? The gourmet told me the method, thank you!

Pickling sweet and sour radish, we must first understand the characteristics of ingredients. Let's talk about it from three aspects:

1. How crisp and refreshing; 2. More acid and more decent; 3. How sweet; 4. Manufacturing method steps

1. How refreshing?

Radish: To preserve crisp radish, first look at the texture of radish. Crispy radish is easier to pickle.

According to the growth time: Radish grows all year round. Divided into autumn and winter radishes, winter and spring radishes, spring and summer radishes, summer and autumn radishes and four seasons radishes.

According to the appearance color, it is divided into white radish, carrot, green radish, carrot and green radish.

White radish: juicy, light in taste, moistening lung, relieving cough and flatulence.

Carrots: the texture is crisp and hard, and they have the effects of strengthening the spleen, enriching the blood and helping digestion.

Green radish: slightly spicy, crisp and hard. It has the effects of calming the liver, clearing away heat and moistening dryness. It is rich in vitamin C and dietary fiber.

Green radish

Carrot: Sweet and crisp, it has the functions of enhancing resistance, lowering blood sugar and blood fat.

Four-season radish: small leaves, thin petiole, much hair, small fleshy roots, very early maturity, suitable for raw food and pickling.

As mentioned above, the better choice for brewing crisp radish is that white radish juice is not easy to lose water, green radish is crisp, carrot is sweet and slightly sweet, and radish belongs to fruit radish and should be eaten raw.

2. How sour is it?

Choice of acid seasoning: aged vinegar? Rice vinegar? +Lemon? Or kumquat?

Which of the following two has a bigger appetite?

Is the second picture more refreshing and appetizing?

Choose rice vinegar, white with Redmi pepper or Qingtai pepper to make people more appetizing. Don't forget to marinate with carrots.

In addition, it is best to add lemon, kumquat or orange peel, which can not only extract acid, but also have a light refreshing and fruity fragrance. Make pickled radish decent and enchanting.

3. How sweet is it?

Sugar itself should not be eaten too much. High salt and sugar are not good for your health, but you can't taste sweet and sour without sugar. Then you must think of a substitute: the right amount of sugar, and then add fruit: pear or apple. The fruit with natural ingredients is sweet!

Step 4: manufacturing step

Choosing the right raw materials will make this step much easier.

1) Cut the radish into small pieces, sprinkle with coarse salt and let it stand for more than three hours. When the radish becomes soft, filter out the water and dry it.

2) Slice apples, pears, peppers, onions and ginger, slice lemons, add salt, sugar and rice vinegar and stir;

3) Take out the thoroughly cooled radish, and then mix the seasoning juice together and mix well. Then put it in a fresh-keeping box and put the onion on the top layer;

4) After sealing, put it in the refrigerator for about four or five days.