How to pickle white radish? Do you need to peel the pickled radish?

Radish is a very common vegetable. There are many kinds of radish, such as white radish, red radish, water radish, etc. In addition to cooking soup and stir-frying, it can also be pickled into sauerkraut and kimchi, which tastes very delicious. Pickled radish is of course the most delicious when it is crispy. So how to pickle white radish to make it crispy? Do you need to peel the pickled radish?

How to pickle white radish to make it crispy

1. Wash the radish, cut it into pieces or shreds, add appropriate amount of salt and squeeze it, let it stand for about 20 minutes, then squeeze it again, squeeze out the water, wash it under the tap, and squeeze out the water again;

2. Prepare chili pepper, rock sugar (small pieces, dissolve with water), white vinegar, and salt;

3. Put the squeezed radish into a large bowl and stir it with chopsticks. Then add the chili pepper, an appropriate amount of white vinegar, sprinkle a little salt and stir. Then pour in the rock sugar water. (At this time, the mixture of vinegar and rock sugar water in the bowl should just cover the radish.) Stir again, then cover with plastic wrap and put in the refrigerator for freshness. It can be eaten the next morning.

Do you need to peel the pickled radish?

No need to peel the radish, just wash it clean, and the pickled radish will be crispy.

Remove the head and tail of fresh radishes after frost (radishes cooked at this time can be kept for a long time), wash them, and cut them into eight petals.

Find a basin or bucket, put in the chopped radish pieces, then add coarse salt to marinate them, apply a layer of salt on each layer of radish, and marinate overnight.

The next day, take out the radish and put it in a dry and ventilated place, preferably in a place where the sun can reach, and spread it flat to dry for two to three days (it is best to rub it when taking it out. If there is juice, you can keep it for the juice or pour it out. The elderly say that it tastes better with the juice. After drying, put the dried radish back into the original juice and let the radish drink it overnight before drying again). Bite the dried radish with your mouth. It is ready if it is chewy and crispy.

Put the dried radish in a jar, seal it and store it in a cool and ventilated place. When you want to eat it, take out some, wash it with warm water and soak it.

When is the best time to pickle radish?

Pickling radish should be done after the frost falls. The pickled radish will not taste bitter and will not be swollen inside. Swollen inside means the radish is hollow inside and not tasty.

It is best to use red radishes for pickling radishes, because red radishes are sweet and crispy and can be eaten as fruit.

Cut the red radish into strips or cubes, and then dry them in the sun for a few days on a sunny day. Then marinate them with salt and add ginger, garlic and other condiments. Use a large round stone to press them tightly for half a month before opening the jar and eating.

When is the best time to plant radishes?

White radishes are available all year round. According to the sowing season, there are several types: spring-summer radishes, summer-autumn radishes, autumn-winter radishes, and winter-spring radishes.

1. Spring and summer radish: Generally, it is sown in March or April and can be harvested in May and June. The growing period is about two months.

2. Summer and autumn radish: sow in summer and harvest in autumn.

3. Autumn and winter radish: sow in autumn and harvest in winter.

4. Winter and spring radish: sow in late autumn to early winter and harvest in February or March of the following year.

In addition, it depends on when you want to pickle radishes, and then you can plant radishes according to the sowing time above.

According to my personal experience, it is best to pickle pickles during the period from late autumn to early spring, and it is better to pickle seasonal vegetables.