How to pickle dried white radish? How to remedy the bitterness of pickled white radish

The more common large varieties of white radish include Changchun radish, Baiyu radish, Guanyun radish and Japanese spring radish. It can be eaten raw or cooked, and its taste is slightly spicy. Many friends like to eat pickled radish as a side dish, which is very good with rice. Next, let's see how to pickle dried white radish.

Contents of this article

1. How to pickle dried white radish

2. How to remedy the bitterness of pickled white radish

3. How to make Korean pickled radish

How to pickle dried radish

The method of pickling white radish is as follows:

Ingredients: appropriate amount of dried white radish, soy sauce, rock sugar, onion, ginger, garlic, pepper, chili, star anise, and white wine.

1. Bring soy sauce to a boil, add rock sugar and cook until melted, then put into a bowl and let cool.

2. Wash the dried radish, add water to a pot and bring it to a boil, put in the dried radish and boil it, then take it out and let it cool. Note that there should be no cold water in the container where the dried radish is placed after taking it out.

3. Heat the peanut oil, add the peppercorns, star anise and chili and fry until fragrant, then place in a bowl to cool.

4. After it has cooled completely, put the dried radish, onion, ginger and garlic into the jar, pour in soy sauce, and finally pour in some pepper oil and an appropriate amount of white wine.

How to remedy the bitterness of pickled white radish

Pickled white radish tastes bitter. It is recommended to take out the radish and pickle it with salt water. After the radish becomes soft, drain the water from the radish. In this way, it will not be bitter when pickled again. Pickled white radish is a food with white radish as the main ingredient and soy sauce, sugar, salt and balsamic vinegar as the auxiliary ingredients.

White radish is a main root vegetable and a biennial plant belonging to the genus radish of the cruciferous family. Its growth period is about 50 days, and it can be planted twice a year in general areas.

White radish is a semi-cold-resistant vegetable that prefers a mild and cool climate with a large temperature difference. The seeds can germinate at 2-3℃, and the optimum temperature for germination is 20-25℃.

White radish can be eaten raw or cooked, and has a slightly spicy taste. The more common large varieties include Changchun radish, Baiyu radish, Guanyun radish, and Japanese spring white radish.

How to make Korean pickled radish

How to make Korean pickled radish:

Ingredients: fresh white radish, pear.

Ingredients: onion, ginger, garlic, Korean chili sauce, chili powder, fish sauce, sugar, salt. Production steps:

1. Wash and peel the fresh white radish, cut it into small pieces of 1 cm square, put it in a container, add a little salt, stir evenly, and marinate for about 1 hour.

2. Pour out the pickling water, then wash away the salt from the white radish cubes with clean water, drain and set aside.

3. Wash and cut the green onions into sections. Peel and chop the ginger and garlic.

4. Mix the diced radish with scallion segments, minced ginger, minced garlic, Korean chili sauce, chili powder, fish sauce, sugar and other seasonings and stir thoroughly.

4. Finally, put the radish coated with seasoning in a safety box and refrigerate it in the refrigerator for 3 days before eating.