How to make pickled radish
Pickled radish is a classic home-cooked side dish with a crisp texture, sweet and sour taste, and is very suitable with porridge, rice or as a side dish with wine. In the past 10 days, the practice of pickling radish has soared in popularity on major social platforms and food websites, becoming a popular choice for many people to cook at home. This article will introduce in detail how to make pickled radish and provide structured data for reference.
1. Basic ingredients for pickled radish
| Material | Dosage | Remarks |
|---|---|---|
| white radish | 1 stick (about 500g) | Choose fresh, moist radishes |
| salt | 15g | for dehydration |
| white sugar | 30g | Can be adjusted according to taste |
| white vinegar | 50ml | Rice vinegar or apple cider vinegar can also be substituted |
| garlic cloves | 3-4 petals | Slice or beat |
| Millet Spicy | 2-3 roots | Optional, adjust according to spiciness |
2. Preparation steps of pickled radish
1.processing radish: Wash and peel the white radish, cut into strips or slices (thickness about 0.5 cm).
2.dehydration: Put the cut radish into a large bowl, add salt and mix well, let it sit for 30 minutes to 1 hour, squeeze out the water after the radish comes out.
3.Prepare marinade: In a clean container, add sugar, white vinegar, garlic cloves and millet chili, stir evenly.
4.pickled: Add the dehydrated radish to the marinade, making sure the radish is completely soaked in the liquid. Cover with a lid or plastic wrap and refrigerate for at least 2 hours (overnight is recommended for better flavor).
5.edible: It can be eaten after marinating. It can be stored in the refrigerator for 3-5 days.
3. Common Variations of Pickled Radish
| Variant name | Major adjustments | Features |
|---|---|---|
| Korean pickled radish | Add Korean chili sauce and fish sauce | Spicy and rich, suitable for grilled meats |
| Japanese pickled radish | Add mirin and kombu | Refreshing taste with a slight umami flavor |
| Sweet and sour pickled radish | Increase the ratio of sugar to vinegar | Suitable for children and people who like sweets |
4. Frequently Asked Questions about Pickled Radish
1.Why aren’t pickled radish crispy enough?It may be a problem with the radish variety or insufficient dehydration time. It is recommended to choose fresh radish and fully dehydrate it.
2.How long can you keep pickled radish?It is usually stored in the refrigerator for 3-5 days. If it is found to have gone stale or moldy, it needs to be discarded.
3.What should I do if the pickled radish is too salty?Rinse with cold water and then add appropriate amount of sugar and vinegar to adjust.
5. Nutritional value of pickled radish
| Nutritional information | Content per 100g | Efficacy |
|---|---|---|
| dietary fiber | 1.6 grams | Promote intestinal peristalsis |
| Vitamin C | 14.8 mg | Enhance immunity |
| Potassium | 173 mg | Regulate blood pressure |
Pickled radish is not only easy to make, but can also be flexibly adjusted according to personal taste. Whether as an appetizer or as a side dish, it is a good choice. The "low-fat pickled radish" version that has been popular on social platforms recently uses sugar substitute instead of white sugar, and has become a new favorite among people trying to lose weight. Come and try it!
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