Pickled radish: vitamin salad for the winter

Pickled radish for the winter is prepared in the fall, when the root vegetables are fully ripe. Then the radish gains maximum juice and nutrients. Don't be fooled by the size of the radishes. Large root vegetables are not very tasty and are not suitable for pickling. Choose medium-sized radishes with the correct shape. It's not just aesthetics. Correct forms indicate healthy development and absence of plant diseases.

For 1 kg of radish you need:

• 1 tbsp. l salt;
• 1 tbsp. l. Sahara.

If you still like softer dishes, take a few carrots. The recipe for pickling radish is also suitable for carrot starter.

Wash the root vegetables with a brush and peel off the skin.

Grate the radish on a coarse grater, or cut into strips using a shredder, which is used for Korean carrots.

Mix the grated radish with sugar and salt and mix well. Place the grated radish in a saucepan and press down to release the juice. If there is not enough juice, you can pour in a glass of warm, boiled water. Take your time with the water. If the radish is fresh and has not been on the supermarket shelf for a month, its own juice will be enough to start fermentation.

Cover the radish with an inverted flat plate and place a weight on top. The radish fermentation process lasts about 3 days, after which it can be transferred to jars and refrigerated. In the refrigerator, the fermentation process will not stop immediately, but will only slow down. Let the radish stand for another 2-3 days so that it is completely saturated with enzymes and completely fermented.

Before serving, pickled radish can be seasoned with herbs, soy sauce, vegetable oil, or vinegar. Pickled radish will perfectly diversify your table in winter and strengthen your immune system.

Watch the video on how to prepare pickled radish and cabbage for the winter: