Homemade Sweet and Sour Allium

Many people like to eat sweet and sour radish, and eating it in moderation is good for people's health. If people like to eat it, they can learn about the specific production methods. Once they have learned the specific production methods, they can make it at home. The food they make themselves is healthy and hygienic, and they can eat it with confidence. How to make homemade sweet and sour radish?

Chinese garlic sprouts are rich in nutrients and are a health vegetable that can lower blood lipids, reduce inflammation, and prevent cardiovascular diseases. Researchers at home and abroad have conducted extensive research on the extraction, purification and component analysis of its bioactive substances. The active ingredient contained in leeks is an organic sulfide, similar to allicin, the active ingredient in garlic, which is also a plant of the Allium family.

Chinese radish is produced in the Yangtze River Basin and provinces such as Yunnan, Guizhou, Guangdong and Taiwan in my country. It is also cultivated in foreign countries such as Japan and South Korea. It has a crispy texture, white color, good flavor, and no garlic smell. It is often pickled and processed to make sweet and sour radish.

Pickling methodEdit

(1) Sorting: The raw materials must be fresh, plump, and tender. The number of green-headed and broken particles shall not exceed 10%.

(2) Arrangement and cleaning: Cut off the fibrous roots, leaving 1.5-2 cm of the aboveground stems, and then rinse them repeatedly with clean water as quickly as possible.

(3) Pickling: Put the washed radish into the pond for pickling. Add 8% of the weight of the fresh radish in the pond and make sure that the bottom is light and the surface is heavy (i.e., the lower layer of radish uses less salt, while the upper layer uses more salt). Sprinkle the salt into the pond layer by layer, and then salt the remaining part into 12% brine and pour it into the pond. Make sure the brine level in the pond is about 1/3 of the height of the radish. Then weigh out 5% of the weight of the fresh radish and 0.4% of the weight of alum, mix well and sprinkle evenly on the surface. Then, suck out the brine at the bottom of the pond from the center hole 2 to 3 times an hour, and pour it evenly on the alum salt layer to make it slowly dissolve into the lower layer of radish. At this time, make sure that the radish is brined in time. If the brine is insufficient, add some brine as needed. After braising the radishes, you can suck out the brine and sprinkle it on the noodles 1 to 2 times a day. At this time, the salinity should be maintained at 8~13 degrees to allow the radish to ferment and foam to rise. Fermentation will end about 5-8 days from the start of pickling and the foam will subside. After fermentation is completed, dilute 0.5% glacial acetic acid with the brine in the original pool and evenly sprinkle it into the pool. Then cover it with a bamboo curtain and press it with stones that are 11% the weight of the fresh radish, so that the brine submerges the radish. Add fresh saturated brine. At this time, because the salinity of the onion itself is low, it will continue to absorb salt, causing the salt concentration in the pool to drop, so salt needs to be added frequently to keep the salinity between 20 and 22 degrees until the salt concentration no longer drops.

(4) Desalting: The salt content of the pickled products is relatively high. Rinse them with clean water for 10 to 12 hours until the salt content is around 2 to 3%.

(5) Trimming: If the stems were not removed during pickling, use scissors to remove the stems, leaving 1.5-2 cm. Trim the roots and stems one by one, remove the soft, green and dark radishes, then scrub them with a scrubber to remove the outer membrane and rinse them with running water.

(6) Sorting and canning: Onions are classified into four grades according to their transverse diameter: large, medium, small and extra small.