What are the methods for pickling water radish pickles

There are many ways to eat water radish. It can be eaten raw, cooked, or used as fillings for dumplings and buns. It tastes very delicious. As for today's topic, let's talk about the pickling method of water radish pickles. Water radish pickles are very fresh and crispy. The taste varies depending on the pickling method. Today I will introduce several methods of pickling water radish pickles.

How to make spicy dried radish: Wash the radish, cut it into slices as thick as chopsticks, then cut it into continuous strips as thick as chopsticks, hang it on cotton thread, and dry it in a ventilated place for 4-5 days. Wash off the dust with warm water, squeeze out the water and shake it apart; add salt and a little white wine, mix well, then mix with chili powder, pepper powder (if you are afraid of the numbing taste, use a small amount of peppercorns instead), sesame seeds (you can also sprinkle them directly when eating), a little sesame oil, and place in a cool place for about 10 days.

Production method of hot and sour dried radish: Put water, vinegar, thirteen spices and salt into a pot and boil, add MSG when turning off the heat, let it cool and set aside; put the dried radish and chili oil into the pickle container and mix evenly, then sprinkle sugar on it, and pour the dried sauce into the container; it tastes sweet and sour, slightly spicy, and has a bright color, bluish-white with a translucent red.

Pickled water radish tastes excellent. Eating some pickled water radish for breakfast or dinner can increase appetite. Water radish is also very helpful for digestion. In addition, radish is very effective for itchy throat, lung heat and cough. Pickled water radish is not only a delicious food, but also very helpful for the body.