How to pickle crisp and delicious dried radish has become a compulsory course for every housewife (or househusband). Next, let me share with you some practical pickling tips to make your dried radish not only crisp, but also long-lasting and memorable.
First, let's talk about material selection. Know that good ingredients are half the battle. For dried radish, we should choose fresh, well-hydrated, and crisp radish as raw materials. In terms of radish varieties, both white radish and green radish are good choices, and their texture and flavor are suitable for pickling. When buying, avoid choosing radishes that have a damaged surface or are too ripe. The selected radish is washed, the roots and excess leaves are removed, and then cut into strips or cubes to prepare for marinating.
Next, let's talk about the key step of pickling - drying. Once the radish is cut, do not rush to pickle, but dry it first. Place the cut radish in a clean sieve or drying net in a well-ventilated area to allow the moisture of the radish to evaporate moderately. This step not only reduces the moisture in the radish and makes it more crispy, but also removes the raw and astringent taste of the radish and improves the taste. The drying time depends on the weather conditions, but it generally takes 2-3 days until the radish becomes shrunken and stiff.
Then, let's talk about marinated seasonings. The seasoning required to pickle dried radish is not complicated, but each seasoning has an irreplaceable role. The first is salt, which is an indispensable condiment in the pickling process, which can not only increase the taste of food, but also play a role in antibacterial and antiseptic. In general, you need about 100 grams of salt per 500 grams of radish. Then there is the sugar, which balances the saltiness of the salt and softens the taste of the pickled dried radish. In addition, according to personal taste, you can also add chili powder, pepper powder, five-spice powder and other seasonings to increase the layering and flavor of dried radish.
Put the dried radish into a clean container without oil and water, sprinkle with the appropriate amount of salt and sugar, then wear disposable gloves and mix well with your hands to ensure that each slice of radish is evenly coated with seasoning. Next, the pickled radish is placed in an airtight jar, compacted and sealed, and stored in a cool place. Every once in a while, open the jar and stir it to make sure the flavors are evenly distributed. Usually, after marinating for about a week, the dried radish is ready to eat.
Finally, I would like to remind everyone that although pickled foods are delicious, you should also pay attention to the amount of food you eat, especially for people with high blood pressure, diabetes and other diseases. In addition, hygienic conditions during the curing process are also very important, it is important to keep the operating environment clean and the tools used to disinfect to avoid food contamination.
That's all for today's sharing, dear readers. I hope you all grasp these tips for pickling dried radishes and serve a delicious, healthy meal for your family. If you have any experience in practice, or encounter any problems, please leave a message in the comment area. See you next time! Healthy living experience