How to soak radish?

I'm here to introduce you to the steps from radish selection to production. Some friends may have questions? Can't all common radishes in the market be used to make kimchi? There is nothing to pay attention to. Today, I will share it with you in detail. I hope you can make crisp radish through my sharing. First of all, white radish, cherry radish and carrot are common in the market. What's their difference? First, what radish bubble to choose? 1. Carrots: The spicy taste is strong, the water is not enough, and the kimchi made is not so crisp. -Note: Carrots are not carrots. Many people think that carrots are carrots.

2. Cherry radish: It belongs to radish. Because its appearance is very similar to cherry, it is named cherry radish. Moreover, cherry radish is suitable for raw food because of its tender meat, rapid growth and beautiful appearance and color. The moisture content and taste are crisp, which is more suitable for kimchi. 3. white radish: it is our most common one. Its shape is rectangular, spherical or conical, and its root bark is green, white, pink or purple. You can eat cooked food raw, but it is slightly spicy. It has high water content and crisp taste, and is also suitable for making kimchi. However, there is also a kind of rouge radish, red skin and red heart, which is more suitable for kimchi and is the best choice for kimchi.

Rouge radish: It is unique to Yilong, Sichuan, and cannot be planted in other places. Because its roots, epidermis and meat are all the same color, it looks like rouge used by women, so it is named rouge radish. Rouge radish is short, gourd-shaped, with a single weight of 80- 150g, bright and consistent carmine from root and epidermis to meat quality, with radial cross section, no bran, black heart, rotten heart and white heart, crisp, tender and slightly spicy, sweet aftertaste and good taste; Fresh products are full of water, juicy, nutritious, rich in meat, crisp and tender, slightly spicy, sweet in aftertaste, and not rotten in salt water for a long time; The crude protein content is above 0.5%, the insoluble dietary fiber content is above 65438 0.4%, and the anthocyanin pigment value is 3.997. Then I'll add anthocyanins. Anthocyanins have significant antioxidant, antimutagenic and anticancer effects. Moreover, anthocyanin is easily soluble in water, and using it to make kimchi can make the whole jar of kimchi water turn red, and the kimchi made is bright and beautiful.

Moreover, anthocyanin has a strong antioxidant capacity, and there is almost no chance of failure in making kimchi with it. Even novice kimchi will not be soft and rotten after a long time. No matter how long it takes, it is bright red, crisp and refreshing. So to sum up, the order of kimchi radish selection is: rouge radish is the first choice, followed by white radish, and then cherry radish. Second, the method of making pickled radish is here. I will focus on the method of soaking white radish, because the method of rouge radish is too simple. Soaking method of rouge radish 1 Wash the rouge radish and cut it into thin slices. 2. Put the rouge radish slices into the pickle jar, and then add boiling water-note: let each radish soak in the water. 3. Add white vinegar and sugar.

Note: the amount of these two depends on your own taste. 4. Cover it and leave it overnight, and you can eat crispy and refreshing pickled radish. Well, the soaking method of rouge radish is that simple. Next, let me talk about the soaking method of white radish. 1. Ingredients: white radish and purple cabbage Accessories: white vinegar and white sugar. 2. Preparation stage: We wash and slice the white radish, then soak it in clear water for 15 minutes, then take it out and drain it. -Note: This step is to remove the spicy taste from the white radish. Wash and chop purple beets, put them into a blender, and then add appropriate amount of water. Then filter the vegetable residue with gauze and keep the vegetable juice.

Magic color matching: add white vinegar and sugar to the purple sweet vegetable juice, and the magic will happen immediately ~ the purple vegetable juice turns rose. Finally, pickling: put the drained white radish into the pickle jar, then pour all the prepared rose-red vegetable juice into the pickle jar and stir evenly with chopsticks so that each radish is soaked in the juice. Cover it and put it in the refrigerator overnight, or put it outside in winter. Summary: Rouge radish will be brittle no matter how it is soaked, but white radish is very cherry radish. You can't soak it for a long time, it will soften if you soak it for a long time. Generally, white radish and cherry radish can be soaked for up to a week. This time, for "How to soak radish to be crisp?" That's it. If you find something, thank you for collecting it. You can take it out and cook it when you want to do it in the future. Thank you all