There are many ways to pickle radishes in the countryside, and here is a simple and easy way to do it:
Ingredients
Radish 10 pounds.
Salt 2 pounds. Water 10 pounds.
1 teaspoon of Sichuan peppercorns.
1 teaspoon of cumin.
Star anise: 2 pcs.
Cinnamon bark 1 small piece.
2 bay leaves.
Method
Wash the radish and cut it into chunks or slices.
Put the salt, water, peppercorns, cumin, star anise, cinnamon and bay leaves in a pot and bring to a boil.
Place the radish in boiling salted water and cook for 5 minutes.
Remove the radish and drain.
Place the radishes in a jar and top with brine.
Seal the jar and place it in a cool place to marinate for 1-2 months.
Tips:
Choose radishes that are fresh, free of insect eyes, and free of rot.
The amount of salt can be adjusted to your liking.
When pickling radishes, pay attention to keeping the container clean and hygienic.
Once the radish is pickled, it can be stored in the refrigerator.
Precautions for pickled radishes in the countryside
When pickling radishes, be careful not to use iron or aluminum to avoid chemical reactions.
At the beginning of pickling radish, pay attention to the changes in the radish, and if there is mold or deterioration, it should be dealt with in time.
Pickled radish should not be eaten in excess, so as not to cause symptoms such as bloating and diarrhea.
The efficacy of pickled radish in the countryside
Rural pickled radish has the effects of appetizing and strengthening the spleen, eliminating food and reducing phlegm, diuretic and laxative.
Here are some other earthy ways to pickle radishes in rural areas::
Air-dried pickled radish: Wash the radish, cut it into pieces or slices, dry it in the sun, and then marinate it with salt.
Sweet and sour pickled radish: Wash the radish, cut it into pieces or slices, and marinate it with sugar, vinegar, salt, etc.
Spicy pickled radish: Wash the radish, cut it into pieces or slices, and marinate it with spices such as chili pepper and salt.