The humble radish has a long history. The builders of the Cheops pyramid ate radish, the ancient Romans believed not only that it was good for the stomach, but also that its infusion was a strong antidote. The Chinese and Japanese ate radish. In medieval Europe, this vegetable was credited with the ability to cure madness, exorcise demons, identify witches and, in the meantime, heal warts. To date, it has been proven that radish has a number of medicinal properties and therefore it is not at all superfluous to have it at home.
It is necessary
- Sweet pickled daikon
- - 500 g of Japanese radish;
- - 1 glass of rice vinegar;
- - 1 cup of sugar;
- - 1/4 tsp turmeric;
- 1/4 cup salt
Instructions
Step 1
Store the radish in the refrigerator Cut the leaves of the root vegetable with a sharp knife. Leave about 2.5 centimeters from the stems. Place the radish in a perforated plastic bag that allows air to circulate freely, retains moisture, and prevents the vegetable from drying out.
Step 2
Store your radish in a bag in the vegetable compartment of the refrigerator. Inspect roots once a week for rot and stains. Remove spoiled vegetables. If black or margelan, green, or green radishes begin to lose their color, use them as food immediately. The radish can be stored in the refrigerator for about a month.
Step 3
Save the radish in the crate Fill the waterproof container 2/3 full with clean, wet sand. Squeeze the sand gently to remove any air pockets. Take a fresh young radish, cut off the leaves and immerse the roots in the sand so that the whole vegetable is covered with it. Place the container in a cool, dark, dry place. Moisten the sand periodically, but do not pour water into it, it is better to spray it. In this form, the radish can be stored for up to 3 months.
Step 4
Canned radish One of the popular ways of storing vegetables is canning. There are dozens of recipes for preserving different varieties of radish. The basic methods are usually similar, but by adding your own set of spices, you can add a unique flavor to the marinade.
Step 5
In a small saucepan, combine 1 cup water and 1 cup vinegar, add turmeric and sugar. Bring to a boil over medium heat, stirring occasionally. Remove from heat and let the marinade cool.
Step 6
Peel the daikon and cut into 0.5cm slices. If your radish is thick, cut the slices into halves. Place the radish in a colander, mix with salt, and place over a sink or bowl. Leave it on for 1 hour to drain the juice. Rinse the radish under running water. Place in sterilized jars and cover with brine. Close the lids and put in the refrigerator. You can eat such a radish after 4-6 hours, but it is better to marinate it all night.
