Pickled pickles with green radish, how to make them crisp and smooth?

Folklore has this view that eating radish in winter and ginger in summer does not require a doctor's prescription, and some people say that eating radish in winter is a competitive view with ginseng. As a result, the price of green radish is very high, and everyone eats radish in winter. Ruth won't say much about the efficacy and function of radish. Vegetables and fruits before eating radishes in winter are frosted, especially green radishes, which are unique, sweet and the most healthy and effective method. Then exposed to the sun, put it away when it looks like it's dying (this is very important), put it in a pot (the pot should be heated, remember not to be too hot, or the radish will burn), and then add salt and rub it hard to evaporate the water in the radish. Finally, put the radish into a glass bottle, which needs to be squeezed hard without leaving a gap. When the bottle is full, sprinkle some salt in it and close the cork.

When pickling pickles, you don't need to clean the pickles, just separate the pickles from a leaf and expose them to the sun (pickles are optional, so you can put them away in bad weather and dry them another day. If the radish is bad, the first drying will fail, and it will taste bad. Sun-dried pickles, like radishes, must be put in a pot with salt and then put in a jar (small enough). Boil some water below, and then close the cork when the water is cold. In rural areas, every family has a pickle jar or pickle jar, and the obtained green radish is poured into the soil and placed in a cool place for 24 hours; At first, the radishes should be neatly packed in the jar. Every two layers of radishes should be covered with a layer of raw salt, and the thickness of the salt layer is 1cm. Keep practicing like this until the total amount you want is the most appropriate. Then the cold hot water is gradually poured into the jar, and the radish just doesn't enter the water; You can expose yourself to the sun in sunny days, and cover it tightly in the evening or rainy days.

Pickle jars are afraid of getting wet by precipitation. Once it seeps into the precipitation, the whole can of kimchi will stink and rot. Therefore, when the weather is bad, it must be covered and sealed as soon as possible. You can eat it in a month and a half. Although it is edible, it is simple and convenient to pickle. Pickled super spicy radish strips are quite good cold dishes for the next meal. They are super spicy, chewy and crunchy. Pickling super spicy radish strips won't be too difficult. Although it is a meat dish, it is sweet and sour, spicy and delicious, very refreshing and appetizing, and can fully capture your taste buds. Wash the bought radish with cold water first, then remove the radish skin with a knife and cut it into strips for later use. If the pickled radish is more beautiful in color, you can also add a carrot to develop color. Put the cut white radish and carrot into a small pot, sprinkle with appropriate amount of white sugar, stir evenly with chopsticks, and marinate for about 6 hours, or marinate gradually at night, so that the pickled effect will be stronger.

After pickling, throw away the excess water, then clean the prepared ginger slices and cut them into pieces, peel the garlic and cut them in half, and cut the dried peppers from the top. Then put all the cut ingredients into the pot, stir them evenly with chopsticks, and marinate for 2 hours, so that the radish will still contain a little spicy taste. In that case, you'd better roll the radish twice, which will make it marinate more evenly. Take out the pickled radish and add a little soy sauce to taste it, but not too much, otherwise the pickled radish will be dark in color and look unsightly. After mixing the soy sauce evenly, cover it tightly with plastic wrap and marinate it for about 12 hours, so most of the radishes have been marinated, and the pickled radishes taste fragrant and crisp, which is super delicious.