Homemade Sichuan radish and pickle-You Are Foodie

By Mamie
99

Homemade Sichuan radish and pickle

New arrivals, hair a homemade dried radish; Sichuan people, how can they eat pickles without meals? ha-ha... Sichuan flavor, hope you like it

Main Ingredients

Green scalp radish appropriate amount

Auxiliary Ingredients

scallion A moderate amount

1. when putting salt and sugar, how much should be added according to personal preference; Because my husband doesn't like to eat too salty, so my ratio is 1:1; If you like the flavor, you can make it 2:12. on the night of pickling, you may need to wash your hands and pour out the salt water pressed out of the container during the time when you go to the bathroom in the middle of the night; In this way, radish can really become dried radish; Or, you can put it directly in a clean water tank or on a perforated plate below, so that the water can flow away directly;3. put the cold mixed dried radish into the sealed fresh-keeping box and take it out if you want; Because it is a pickled food, so don't worry too much about spoilage;4. because we don't eat monosodium glutamate and chicken essence; Therefore, if you don't like it, you can add an appropriate amount according to your personal taste;

Step 1 . I bought three large turnips with green scalps from a Korean supermarket; Super juicy + sweet;

Step 2 . Cut the radish into pieces, about as thick as your little thumb; And then cut into strips vertically;

Step 3 . Put into a large sealable container; Add proper amount of salt and sugar; Keep turning with both hands to make the salt and sugar melt to a certain extent under the temperature of both hands; The ratio of salt and sugar is 1:1 in the curing stage; Cover the turnip and keep it still for about 6-7 hours. Open the cover and check the turnip strips. If the turnip strips are soft and can be bent but kept, it means that they are cured;

Step 4 . Put a large piece of pure cotton cloth into the pickled radish strips; As shown in the figure, use a rubber band to tie the four corners tightly to make a bag, and use both hands to keep squeezing until you have no strength to squeeze the water again;

Step 5 . After manual extrusion, put the wrapped radish bag into the original container and press it with a very heavy discus to squeeze out more water; The discus is shown in the figure. I used about 50 Jin; If there is no discus, you can use barreled water or any heavy object; The time is 12 hours. (turnip wrapped under the plate)

Step 6 . The next day, take out the dried turnip that has been pressed and put in all the spices; Smash the green onions and put them in it. It will smell fragrant in a moment. Let's go!

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