Homemade radish mustard
Overview
In my hometown, I often buy some pickled radishes, cabbage, and sausages in winter as a side dish with my meals. Most of the pickled vegetables sold in supermarkets are pickled mustard lumps, and the texture is not as crisp as radish. Moreover, the pickled mustard bought outside often contains some flavorings, pigments and even preservatives to enhance the color and preserve the quality, making it very uneasy to eat. But many people are not very good at making mustard radish. This recipe of mine was developed after many experiments. It is simple and easy to follow, and it does not have any preservatives or spices. It uses the most common seasonings at home. It has been used at home for many years. I will share it with you today
Tags
Ingredients
Steps
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Pickle the purchased carrots for 20-30 days in advance at the ratio of 10 pounds of radish to one pound of salt. After 20 days, the red color on the surface of the radish has almost faded away, and our radish is almost ready for pickling
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Take a part of the pickled radish, wash it, and cut it diagonally along one side at intervals of about 1 cm as shown. The depth is about 2/3 of the thickness of the radish. Be sure not to cut it off
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After cutting it, reverse it and do it again. It will look like the picture
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After everything is cut, put it into a clean, oil-free cloth bag
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This is a special tool made by my father to squeeze out the excess water in radish. It can quickly squeeze out the excess water in the radish. If you don’t have it, you can use heavy objects such as stones, mineral water bottles filled with water, etc. Press it for about a night, and you can also squeeze out the excess water in the radish
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Squeezed radish looks like this
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Looking at the whole picture, you must be very dry!
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For freshly squeezed chili sauce, you can add water, but it must be warm water
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Take a clean, oil-free and water-free slightly larger container, pour the prepared hot sauce, and add salt and sugar according to personal taste. Generally, more salt and less sugar. It depends on personal taste and the saltiness of the pickled radish
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Stir evenly and add the drained radish
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Soak for 2 days. At this time, the radish has absorbed almost all the soup and it is ready.
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You can cut it into cubes and eat it directly, or you can mix it with a little MSG and sesame oil to make it more spicy and appetizing
