How to store radishes

The humble radish has a long history. The builders of the pyramids were fed with radishes, the Romans believed not only that it is useful for stomach, but in fact that its infusion is a strong antidote. Radish eating Chinese and Japanese. In medieval Europe, this vegetable is attributed the ability to cure madness, to exorcise demons, detect witches, and it is to treat the warts. Today proved that radish has healing properties and therefore to have it at home – not once.

You will need

Sweet pickled daikon radish
- 500 g Japanese radish;
- 1 Cup rice vinegar;
- 1 Cup of sugar;
- 1/4 tsp of turmeric;
- 1/4 Cup of salt.

Instruction

Keep radish in holodilnikami the leaves of the root with a sharp knife. Leave about 2.5 inches from the stems. Put the radishes in a perforated plastic bag which will allow air to circulate freely, will retain moisture and will not allow the vegetable to dry out.

Store radish in a bag in the vegetable compartment of the refrigerator. Inspect the roots once a week on the subject of rot and stains. Discard spoiled vegetables. If black or margelanica, green, black radishes begin to lose color, use them for food immediately. In the refrigerator radish can be stored for about a month.

Keep radish in adikesavan waterproof container 2/3 with a clean damp sand. Gently push the sand to remove air pockets. Take a fresh young radish, cut the leaves and bury the roots in the sand so that all the vegetables were covered in it. Place the container in a cool, dark, dry place. Periodically moisten the sand, but do not fill it up with water, better spray. As such, the radish can be stored for up to 3 months.

Canned redication of the most popular ways of storing vegetables – preserving. There are dozens of recipes of preservation of different varieties of radish. The main methods are usually similar, but adding your spice rack, you can give the marinade a unique taste.

In a small saucepan, combine 1 Cup water and 1 Cup of vinegar, add turmeric and sugar. Over medium heat, stirring, bring to a boil. Remove from heat and let marinade cool.

Peel the daikon and cut into slices thickness of 0.5, see If your radish is thick, cut the slices into halves. Put the radish in a colander, mix with salt and place over a sink or bowl. Leave for 1 hour to stack the juice. Rinse the radish under running water. Place in sterilized jars and cover with brine. Close the lids and store in the refrigerator. This radish can be eaten after 4-6 hours, but better to have it marinated overnight.

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