Can I eat sour radish every day? You can eat sour radish every day, but you can't eat too much at a time. Sour radish is rich in vitamin C and a lot of trace elements. Eating it often helps to supplement the nutrition in the body and also plays an appetizing role. If you usually have a bad appetite, you can eat sour radish properly before eating, which will help to increase your appetite. In addition, sour radish can be used for cooking, which can make rice delicious and release the nutrients in radish into rice better, but it should be noted that it is best not to eat more sour radish at night, otherwise it will.
Eat too much sour radish, okay? It's not good to eat too much sour radish. Under normal circumstances, it is recommended not to eat some pickled food for a long time, which will easily cause esophageal cancer or gastric cancer in the long run, but eating some in moderation is very beneficial to people's health, because pickled sour radish can play an appetizing role, and it is refreshing and easy to increase people's appetite, but don't eat too much at ordinary times. Radish is also rich in vitamin C, which is for patients who lack some vitamins.
How to pickle traditional sour radish;
Take fresh radish as the main material, and the right amount can be used. In addition, garlic, pepper, star anise, ginger and sugar can also be prepared in moderation. Finally, prepare a covered pottery jar or glass jar.
Traditional pickling method of sour radish;
1. Wash the prepared clay pot with clean water, then drain the water inside, and then add half a pot of cold boiled water. Be sure to remember that it is cold water, and you are not allowed to drink other water.
2. Add all the spices such as sugar, edible salt, ginger slices and garlic cloves to the jar according to your own taste, and mix well with clean chopsticks. Then cut the prepared radish into pieces and put it in the jar.
After all the materials are put in, cover the jar and put some water outside the lid. In the process of curing, it should be added in time after the water on the lid becomes less. In a week or so, the radish in the jar can be pickled and eaten out. However, in the process of pickling, the lid of the jar can't be opened, otherwise the sour taste inside will be greatly lost, and the pickled radish will also lose its sour flavor.