How to pickle dried radish (methods and steps of pickle dried radish)

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List of contents for this article:

• 1、The secret method of marinating dried radishes in rural areas is to marinate 10 kilograms at a time. It is spicy and crisp, and will not go bad after a month.
• 2、Changzhou dried radish practice detailed
• 3、How much salt does it take to pickle 10 kilograms of dried radishes?
• 4、How to pickle dried radish in Jiangsu
• 5、Pickling method of dried radish in Jiangsu

The secret method of marinating dried radishes in rural areas is to marinate 10 kilograms at a time. It is spicy and crisp, and will not go bad after a month.

Production steps: Handle the radish and wash the radish. Without peeling, cut it directly into thick strips (about 1 cm wide and 5 cm long). Spread the cut radish strips and place them in a ventilated place to dry for 1 day (best on sunny days) until the surface is slightly wrinkled, but there is still moisture inside (this makes the taste more crispy). For the first time, put the dried radish strips into a large basin, add half a pound of salt, and rub them fully with your hands to evenly wrap the salt on the radish.

The first step is to select materials and kill water. Don't peel 10 kilograms of green skin or white radish, the radish skin is the crisp soul! Wash and cut into strips as thick as a finger.

Jiangsu and Zhejiang: Replace some white sugar with soy sauce and honey. Note: If the dried radish itself has enough salt, do not add salt.

Taste adjustment: If you prefer crispy and tender, you can shorten the drying time, and if you prefer chewiness, you can extend it. The dried radishes marinated in this way are salty, fragrant and crispy, and can be served directly with porridge, or fried or cold.

Changzhou dried radish practice detailed

Initial marinating and dehydrating: Add 50 grams of salt to radish strips and mix well, press heavy objects (such as a plate and water bowl) and pickle for 4 hours, remove the water and squeeze dry. Drying and dewatering Spread the radish strips on a bamboo sieve or clean gauze, and dry them in the sun for 2-3 days (take them back at night to prevent dew). Goal: Curl the radish strips and make them tough. When pinched, they are dry on the outside and soft on the inside (about 70% dry). Don't be too hard in the sun.

Wash the radish and cut it into slender carrot strips or shredded radish. Prepare a clean jar, lay it repeatedly in the order of one layer of shredded radish and one layer of salt, and marinate evenly. During the curing period, shake the jar every 4 hours or so to make the cured radish more evenly. After marinating for 1-2 days (or depending on the specific curing situation), dry the radish strips until dry. Seasoning and eating: Rinse the dried radish with water and drain it.

The easiest way to use Changzhou Laobu is to choose local "green-headed duck egg seeds" or green radish, wash and cut into strips, marinate with salt, then dry until semi-dry, and then mix in salt, sugar and five-spice powder (containing star anise, cinnamon, cumin, etc.), put it into a disinfected pottery jar to be compacted and sealed, place it in a cool place to ferment for about 20 days, and then eat it. Select fresh radishes, cut into thick strips, spread and dry for three days, and let them be dehydrated and micro-rolled.

First, select the radish and remove the roots and top. After cleaning it, cut the radish from it. Next, put the processed radish into a clean container and add crude salt and water. Make sure the amount of water is enough to cover the surface of the radish, and then seal and marinate for a month to make pickled radish. After the radish is cut into thick strips, it needs to be dried until dry.

The traditional salting methods for Changzhou specialty dried radish are as follows: Raw material selection: We mainly use the excellent locally produced varieties of fresh radish "Thin Skin Yidao Seed" and "Green Head Duck Egg Seed". These radish varieties have good texture and are suitable for salting. Preliminary treatment: Wash the mashed radish and cut it into strips of uniform thickness. This step ensures the taste and appearance of the dried radish after marinating.

How much salt does it take to pickle 10 kilograms of dried radishes?

1. It takes 300 grams of crude salt to pickle 10 kilograms of dried radish. The specific method is as follows: Prepare ingredients: 10 kilograms of carrot, 300 grams of pickled vegetable coarse salt, a little chili powder, and 2 spoonfuls of soft sugar. Cleaning radishes: Soak the red-skinned radish in water first, and then wash it clean with the mud brush. Handle radishes: Cut off the head and tail, dry until there is no water on the skin. Cutting radishes: Cut the radishes into slices, or cut them into thin strips, not too thin, because they will shrink when they are too thin.

2. Salt: Either coarse salt or fine salt can be used, and the amount is about 3%-5% of the weight of radish (150-250 grams of salt is used for 10 kilograms of radish).

3. Preparation of ingredients: white radish: 10 kilograms (choose fresh and water-rich radish) Salt: half a kilogram (pickled) chili powder: 2 taels (increase or decrease according to personal taste) Zanthoxylum bungeanum powder: 1 taels of white sugar: 1 taels of fresh wine: 1 taels of white wine (sterilized and enhanced flavor) Garlic: 1 head (sliced or mashed) Ginger: 1 piece (shredded) Production steps: Handle the radish and wash the radish without peeling, and cut it directly into thick strips (about 1 cm wide and 5 cm long).

4.0 kilograms of radish needs to be marinated with 0.5 kilograms of salt. Generally, salt is added to marinate radish at a ratio of 20:1. If other salty seasonings are added to marinate at the same time, the amount of salt can be reduced as appropriate, but be sure to ensure that the salt and radish are stirred evenly. The curing method of hot and sour dried radish is as follows: Preparation materials: Wash 10 kilograms of radish, cut it into thick strips with skin, spread it in a sunny place to dry until 1 kilogram of dried radish is exposed.

How to pickle dried radish in Jiangsu

1. Rub the sun-dried radish strips with thick salt for 10 minutes, let stand for 2 hours to remove moisture, and squeeze dry for later use.

2. Initial marinating and dehydrating: Add 50 grams of salt to radish strips and mix well, press heavy objects (such as a plate and water bowl) and pickle for 4 hours, remove the water and squeeze dry.

3. Control the time: The time for marinating dried radish needs to be controlled well. Too long or too short may affect the taste. Failure treatment: If the pickled dried radish does not taste good, you can adjust it based on this experience and make improvements next time you pickle. Summary: Before marinating dried radishes, they need to be properly treated according to the degree of dryness to ensure that the marinade can be fully absorbed during the curing process to achieve the desired taste and flavor.

4. The curing method of Wuxi dried radish is as follows: Preparation materials: Cut fresh Wuxi radish into thin slices or shredded slices. Saltwater soak: Soak the chopped radish slices or shredded slices in salt water for 23 hours to allow them to come out of the water, which helps remove the spicy taste of the radish and makes the radish more crispy and tender. Dry water: Dry the soaked radish slices or shredded to ensure that there is no excess water to avoid affecting the curing effect.

Pickling method of dried radish in Jiangsu

1. Initial marinating and removing water: The sun-dried radish strips are kneaded with salt for 10 minutes, let stand for 2 hours to remove water, and squeeze dry for later use.

2. Crispy and delicious. It can be eaten both as a meal and as a snack. Production method: Select medium-to-small "corrugated purple" radish, and make it through multiple processes such as cleaning, drying, salting, drying, marinating, etc. Pay attention to the amount of salt and curing time during the production process to ensure the taste and flavor of dried radish. The final Anton dried radish needs to be packaged and preserved to maintain its freshness and taste.

3. Helps digestion and other functions. Historical origin: Rugao people have grown white radishes for thousands of years, and the climate and soil conditions in Rugao area are very suitable for the growth of white radishes. "Rugao radish strips" pickled with "Rugao radish" have a history of more than 900 years. Production method: Choose white round radish and carefully make it through multiple processes such as washing, slicing, drying, and salting. The entire production process requires careful care to ensure the quality of dried radish.

4."Rugao radish strips" pickled with "Rugao radish" have a history of more than 900 years. Rugao Sauce and Vinegar Factory inherits and carries forward the "Donggao Brand" radish strips produced by traditional craftsmanship, with careful selection of materials and exquisite craftsmanship. In 1985, he was awarded the "Certificate of Honor" by the Ministry of Foreign Economic Affairs, which is the Jiangsu Province Quality Food Award. In 1985, he was awarded the National Certificate of Honor for Excellent Export Products.

5. Its color is bright, crispy and delicious. How to make Andong dried radish When marinating dried radish, use medium to small "Lengtouzi", with a length of 8 cm to 10 cm and a diameter of 2 cm to 4 cm.