How to pickle shredded radish to make it delicious
Pickled shredded radish is a classic home-cooked side dish with a crisp texture, moderate sweetness and sourness, and is both an appetizer and a side dish. With the popularity of healthy eating, more and more people are paying attention to the method of making homemade pickles. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce in detail the steps, techniques and precautions for pickling shredded radish.
1. Basic steps for pickling shredded radish
Pickling shredded radish seems simple, but if you want to make it delicious, you need to pay attention to the following key steps:
| steps | Operation | Things to note |
|---|---|---|
| 1 | Material selection | Choose fresh, well-hydrated white radish or green radish |
| 2 | shred | Shredded radish is uniform in thickness, about 2-3 mm thick |
| 3 | dehydration | Marinate with salt for 30 minutes and squeeze out excess water |
| 4 | seasoning | Add sugar, white vinegar, chili and other seasonings |
| 5 | pickled | Seal and refrigerate for more than 24 hours |
2. The most popular pickled radish recipe on the Internet
According to popular searches and social platform sharing in the past 10 days, here are several popular pickled radish recipes:
| Recipe name | main seasoning | Features |
|---|---|---|
| Classic sweet and sour | Salt, sugar, white vinegar | Refreshing taste, suitable for everyone's taste |
| Korean spicy | Chili powder, fish sauce, minced garlic | Spicy yet fresh, suitable for those who like Korean flavor |
| Thai hot and sour flavor | lemon juice, fish sauce, spicy millet | Hot and sour, appetizing, suitable for summer consumption |
| Japanese style pickles | Salt, kombu, rice vinegar | Light and refreshing, retaining the original flavor of radish |
3. Tips for pickling shredded radish
1.Dehydrate thoroughly: After pickling the shredded radish with salt, be sure to squeeze out the water, so that the taste will be crisper and the storage time can be extended.
2.Containers need to be sterilized: It is best to scald the pickling container with boiling water or disinfect it with alcohol to avoid contamination by miscellaneous bacteria.
3.Refrigerate and pickle: Keep it in the refrigerator during the marinating process to maintain crispness and prevent deterioration.
4.Freshly cooked and eaten: Although pickled shredded radish can be stored for 1-2 weeks, it is best consumed within 3-5 days for the best taste.
4. Frequently Asked Questions
Q: Why are my pickled radish shreds not crispy?
A: It may be that the dehydration is not complete or the marinating time is too long. It is recommended to shorten the marinating time and make sure to squeeze out the water.
Q: How long can pickled shredded radish be stored?
A: It can generally be stored for 1-2 weeks under refrigerated conditions, but it is recommended to eat it as soon as possible to ensure the taste.
Q: Can other radishes be used?
A: Yes, carrots, green radish, etc. can be pickled, but the texture and taste will be slightly different.
5. Health Tips
1. Preserved foods contain high salt content, and patients with high blood pressure should eat them in moderation.
2. Pay attention to hygiene when making homemade pickles to avoid contamination by miscellaneous bacteria.
3. The marinating time should not be too long, as the nitrite content will gradually decrease after 3-5 days of marinating.
Through the above methods and techniques, I believe you will be able to pickle delicious shredded radish. Whether served with porridge or rice, or as an appetizer, it is a good choice. Come and try it!
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