Radish is a nutritious food, helps strengthen the body's resistance, prevents constipation, beautifies the skin, is good for the cardiovascular system... In the fall, eating radish also has the effect of strengthening the lungs, preventing sore throat and cough when the weather changes.
How to make pickled radish
Besides stewed, boiled, stir-fried dishes, we can also prepare pickled radish to stimulate the taste buds. The way to make pickled radish is very simple, in just 1-2 days we can use it. Here are instructions on how to make delicious pickled radish.
Pickled radish stimulates the taste buds, making meals more delicious. (Photo: Sohu)
Ingredients to prepare:
- 2 large white radishes
- 500gr white sugar
- 300gr refined salt
- 200gr light soy sauce
- 100gr vinegar
- Onion, ginger, garlic, chili.
Wash the radish, peel it, cut it into pencil-shaped pieces, put it in a bowl, sprinkle 200g of salt and 200g of sugar, mix well, marinate for half an hour to remove all the water. At this step, many people only add salt, but that will make the dish salty and a bit harsh. Combining white sugar and refined salt to marinate in a 1:1 ratio will make the pickled radish taste better.
You should choose large radishes, they will have more water and be sweeter. (Photo: Sohu)
Prepare the pickling water: Mix 300g of white sugar, 100g of salt, 200g of light soy sauce with 100g of vinegar, stir well and put in a pot to boil, let cool naturally. This is an important step because if not boiled, the spices will contain a certain amount of impurities and bacteria, which can easily cause the pickled radish to spoil.
Water used to soak radishes should be boiled to avoid bacteria. (Photo: Sohu)
Chop onion, ginger, garlic, chili, then add to sauce.
After soaking, the radish will release water. At this point, we drain the water and arrange the radish in a clean glass jar, add an appropriate amount of soaking water and stir well. Cover the jar tightly and leave in the refrigerator for 1-2 days before eating.
Radishes can be eaten after 1-2 days in the refrigerator. (Photo: Sohu)
Notes when making pickled radish
To make delicious pickled radish, you need to note the following steps:
- When choosing radishes, choose fresh radishes that are not damaged or wormy.
- You should choose large radishes because they will be juicier, sweeter and make the finished product more delicious.
- Cutting the radish into diamond shapes will help the dish absorb the seasoning evenly and become crispier.
The finished pickled radish dish is beautiful and crispy. (Photo: Sohu)
- When making the pickling liquid, you can adjust the ratio of salt, vinegar, and sugar according to personal preference.
- Make sure the container for storing pickled radish is clean and hygienic.
- Do not eat too much pickled radish to avoid affecting the digestive tract.
Source: https://giadinh.suckhoedoisong.vn/cach-lam-cu-cai-muoi-chua-gion-ngon-lai-dep-mat-172240923091656098.htm
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