Pickled radish with cabbage: beneficial properties, methods of preparing and preserving the product, Korean recipe, white Japanese daikon Russian farmer

17 Is it possible to freeze radishes?

18 Expert's answer

19 Rules for storing radish preparations

20 Conclusion

Radish is one of the oldest vegetables used by mankind for food and medicinal purposes. It is most widespread among eastern peoples; in Europe and America it is much less popular. Until recently, radish preparations for the winter were practically unknown, since the vegetable is well preserved both in the cellar and even in the refrigerator when fresh. But, as it turned out, some canning techniques (fermentation, pickling) significantly soften and improve the taste of root vegetables. Therefore, even many staunch opponents of this vegetable, having tried one or another preparation of radish for the winter, become imbued with sympathy for it.

What can you cook from radish for the winter?

The most common dish that any housewife can prepare from any variety of radish is salad. And it is solo salads or assorted salads with other vegetables that can be easily prepared in a fairly large assortment according to different recipes, not only for immediate consumption, but also for preservation for the winter. Such salads can be used as an everyday dish, for medical procedures, and to decorate a holiday table. Some varieties of this vegetable are even used to make delicious jam for the winter.

Pickled, pickled and salted root vegetables are very tasty. In addition to the fact that in all these winter preparations the healing properties of the vegetable are completely preserved, in pickled and salted radishes canned for the winter, the content of useful substances even increases due to the activity of special microorganisms.

In addition, pickled or pickled root vegetables make equally tasty salads and snacks.

Theoretically, this vegetable can even be frozen, but this is far from the most successful way to preserve root vegetables for the winter.

How to collect radishes?

To make preparations from radish, it must be harvested correctly and on time. Only when harvested on time will the root crop be moderately sharp, juicy, and without coarse fibers . Typically, early varieties are harvested in several stages in the summer, as needed. You can make preparations from them, but it is better to eat the vegetable fresh - this way its beneficial properties are more pronounced.

Late varieties are intended for long-term storage and are excellent for harvesting. They are dug up before the first frost, pulled out of the ground, and allowed to dry in the shade. The roots and tops are carefully trimmed. You can wash only those vegetables that are intended for preparing winter salads and snacks. The remaining root vegetables are placed in the cellar without washing (in bulk, in boxes, in clay, sand, etc.).

Radish can be stored for a long time and does not require emergency processing. Even at room temperature in the absence of extreme heat, it can easily last 1-2 weeks. Root vegetables will keep in the refrigerator for up to a month, for which they must be placed in plastic bags with holes. At any convenient time, vegetables can be obtained and processed.

How to preserve radishes for the winter

You can preserve root vegetables for the winter in a variety of ways, and each housewife can modify this or that recipe to her taste. Many people traditionally prefer pickling vegetables as the fastest and least expensive method of canning in terms of effort. In addition, rolled up jars of pickled radish can be stored under normal room conditions.

To prepare marinades, most recipes traditionally use vinegar with a variety of seasonings. If desired, vinegar can be easily replaced with citric acid - it will be healthier and no less tasty.

Attention! To get a complete replacement for 9% table vinegar you need 1 tsp. Dilute citric acid powder in 14 tbsp. l. warm water.

Some marinating recipes add vegetable oil. This allows you to slightly soften the taste of the finished dish.

Many people have heard about fermenting cabbage for the winter. It turns out that fermenting radishes is no more difficult, and the result can exceed all expectations. In fermented vegetables, due to the activity of lactic acid bacteria, the amount of elements beneficial to human health is not only preserved, but even increased. And the salted vegetable is also much better and easier to store due to the high content of salt in it - a natural preservative.

The addition of various vegetables not only contributes to the variety of tastes of the prepared preparations, but also enriches them with additional vitamins and mineral elements.

There are several most common types of radish: black, green and Margelan (Chinese). Black radish has the most pungent and even bitter taste, but the content of medicinal substances in it is maximum. Among the many recipes for preparing black radish for the winter, the most popular are pickling, salting and pickling using Korean spices. The last two varieties of radish, green and Margelan, are distinguished by their special aroma and delicate taste, and are best used for preparing a variety of salads for the winter.

Pre-treatment of vegetables before any type of canning involves thoroughly cleaning the root vegetables from all kinds of contaminants. This is done by washing it in several waters. Then carefully remove the skin using a sharp knife or vegetable peeler and cut off the tails.

Attention! Young fruits can be used for winter preparations directly along with the peel, since it contains the lion's share of all useful substances.

According to most recipes, before canning, peeled radish must be chopped in one of the convenient ways: grated, cut into cubes or strips with a knife, or passed through a vegetable cutter.

Finger-licking radish salad for the winter

The process of making radish salad for the winter according to this recipe is not at all complicated, and all the ingredients are very simple and common, but the result is a very tasty dish that you want to try again and again.

You will need:

1 kg of green root vegetables;
2 onions;
4 cloves of garlic;
1 tbsp. l. mixtures of ground spices (black and allspice, cinnamon, cloves, hot pepper, bay leaf);
2 tbsp. l. salt;
200 ml of vegetable oil and 6% vinegar.

Preparation:

Root vegetables are washed, peeled, and cut into thin strips.
Add salt, mix and leave for 2 hours so that the vegetables release their juice.
Then squeeze lightly.
Finely chop the garlic, cut the onion into thin half rings and mix both vegetables with 2-3 tbsp. l. oils
Then mix the squeezed radish with onion, garlic, vinegar, and ground seasonings.
The remaining oil is heated in a frying pan and, after cooling slightly, poured over the vegetable mixture.
Stir and leave for a day in a room with a cool temperature.
Then they are transferred to glass jars, covered with plastic lids and put in the refrigerator for storage. The product can be stored in this form for no more than 2 months.
If there is a desire to extend the shelf life of the salad, then the jars with it are sterilized in boiling water for at least 20 minutes (liter container).

Recipes for winter preparations from radish

The process of sourdough and pickling for the winter is not complicated and is similar to the usual preparation of root vegetable salad. The difference is that they use only products that can be stored for a long time. Dressings such as sour cream and mayonnaise are added, if necessary, just before eating the salad. Also, the recipe for radishes canned for the winter includes sterilization of the dishes and the preparation itself.

There are many recipes for preparing both black and other varieties of radish for the winter. You can combine the root vegetable with other vegetables, change the composition of seasonings and spices to suit your taste. And every time an open jar of winter radish salad will excite you with a feeling of freshness, something extraordinary and somewhat unexpected.

Radish salad for the winter “You'll lick your fingers”

The name of the salad speaks for itself. The cooking process is simple, the products are ordinary. Even an inexperienced person in cooking can make it.

green radish – 1 kg;
onion – 2 heads;
garlic – 4 cloves;
spice mixture - 1 tbsp. l.;
vegetable oil – 200 ml;
6% vinegar – 1 tbsp.;
salt – 2 tbsp. l.

Wash, peel and cut the root vegetables into strips.
Add salt and leave for 1 hour to release the juice that needs to be removed.
Cut the onion into half rings, chop the garlic. Combine onion and garlic in a separate bowl, adding 2 tbsp. l. oils Mix with radish.
Sprinkle the resulting mixture of vegetables with ground seasonings and pour over vinegar.
Heat the oil in a frying pan and pour it over the vegetables.
Leave to simmer in a warm room for a day.
Place in sterile jars and store in the refrigerator for the winter.

The salad can be stored in the general section of the refrigerator for no more than 2 months. During this time it needs to be eaten, which usually happens.

Radish salad for the winter without sterilization

Preparing for the winter without sterilization can be fermentation, pickling vegetables or using vegetable oil as a preservative with further storage in the refrigerator.

root vegetable - 0.5 kg;
onion – 1 head;
garlic – 3 cloves;
mixture of ground spices - 1 tsp;
table vinegar – 100 ml;
vegetable oil – 0.5 tbsp.;
salt – 1 tbsp. l.

Peel the root vegetable, cut into strips, and add salt.
Chop the onion into thin rings and combine with the vegetable.
Chop the garlic, pour a little oil into it, and add to the vegetables.
Mix everything with spices and vinegar. Leave for 20 minutes.
Heat oil in a frying pan, pour it over the prepared radish. Leave in a cool place for a day.
Pack into prepared containers and store in the refrigerator.

This dish can be stored for no more than 2 months.

Black radish salad recipe for the winter

You can add other vegetables to the salad to suit your taste and diversify the dish with them.

black root vegetable – 600 g;
carrots – 150 g;
bell pepper – 150 g;
garlic – 5-6 cloves;
parsley – 1 bunch;
salt – 1 tsp;
sugar – 1 tsp;
table vinegar – 50 ml.

Cut the root vegetable into strips or grate coarsely.
Grate the carrots in the same way.
Cut the pepper into strips.
Finely chop the parsley.
Combine all vegetables in one bowl.
Peel the garlic and squeeze onto the vegetables.
Add spices, mix everything thoroughly.
Place the salad in sterilized jars.
Sterilize for 30 minutes.
Roll up the lids and leave under the blanket until completely cool.

Radish salad for the winter is ready. Then it should be placed in a cool place, like all canned products.

Black radish with onions for the winter

The amount of onion taken is the same as the root vegetable. This dish is designed for those who like more onions in their salad.

black variety of root crop – 1 kg;
onions – 1 kg;
black currant leaves – 5-6 pcs.;
dill – 1 bunch;
tarragon - 1 sprig;
water – 1 l;
sugar – 200 g;
apple cider vinegar – 1 tbsp;
salt – 2 tbsp. l.

Grind the root vegetable into strips on a special grater, cut the onion into half rings. Place vegetables and herbs in clean jars.
Add sugar, salt, and vinegar when the water boils.
Cool the marinade and pour it over the prepared vegetables.
Cover with plastic lids.

The pickled radish salad is ready for the winter; it is stored in the refrigerator.

Pickled radish with carrots

Carrots not only complement the taste of the prepared salad, but also decorate it with their bright color.

black radish – 1 kg;
carrots – 400 g;
salt – 1 tbsp. l.;
dill – 3 sprigs;
cilantro – 1 sprig.

Wash and peel the vegetables, cut and salt.
Finely chop the garlic and herbs and place on the bottom of the dish.
Place the vegetable mixture on top, compacting it.
Leave for a day in a warm room.
Then put it in the refrigerator for winter storage.

After 10 days you will be able to enjoy the taste of pickled root vegetables.

Sauerkraut with radish

The combination of sauerkraut and radish will appeal to everyone who loves this oldest method of preparing for the winter.

radish of any kind - 1 kg;
cabbage – 2 kg;
salt – 30 g;
dill seeds – 1 tbsp. l.

The cabbage is chopped, the root vegetable is cut into strips or slices.
Mix both vegetables with salt, squeezing a little until the juice comes out.
Then the mixture is transferred to a fermentation vessel along with the released juice. A load is placed on top and left in a warm room.
After a day, foam should appear. At this time, you need to pierce the contents to the bottom to help the gases escape.
After 3 days, the dishes with sauerkraut and radishes are placed in a cool place for storage for the winter.

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Salted radish

Making salted black radish for the winter is very simple.

root vegetable - 1 kg;
water – 0.5 l;
salt – 100 g.

The vegetable is washed, peeled and cut into slices or use a special grater. Place in a bowl for pickling.
Dissolve salt in boiling water.
Pour brine over the radish.
Press down with a weight and leave for a day in a warm room.
After this, they are transferred to a cool place for further storage.

The pickling process is very similar to fermenting root vegetables. The difference is in the amount of salt, which is much more when salting.

Korean radish for the winter

Radish goes well with spicy vegetables. It turns out a spicy radish salad for the winter, from a series of recipes in Korean.

root vegetable – 600 g;
chili pepper – 1 pod;
salt – 1 tsp;
sugar – 1 tsp;
green onion – 40 g;
paprika – 1 tsp;
garlic – 4-5 cloves;
sesame – 1 tsp;
vegetable oil – 3 tbsp. l.;
vinegar – 20 ml.

Cooking step by step:

Peel the vegetable and chop it on a grater.
Finely chop the pepper, add to the radish, add salt, mix, and leave for half an hour.
Drain the resulting juice into a separate bowl, add spices, pre-chopped onions, vinegar, squeeze out the garlic.
Mix the resulting marinade with vegetables, add oil.

Transfer the resulting salad into jars, sterilize for 30 minutes, let cool upside down and store in the pantry for winter storage.

Radish juice recipe for the winter

Radish juice, especially black radish, is known to many as a syrup used to treat coughs. It is very easy to prepare.

You will need the following products:

large radish – 1 pc.;
liquid honey – 100-150 g.

You need to do this:

Wash the vegetable and dry.
Cut off the top so that you get a barrel with a lid on top.
Using a spoon, remove the pulp from the vegetable through the open lid so that 1-2 cm remain on the sides, which will yield juice.
Place enough honey into the hole formed so that it does not reach the edge by about 1 cm.
Place the root vegetable in a container so that it remains upright.

After 2 hours, juice will appear that can be used for treatment. To preserve it for the winter, the juice should be poured into a clean jar and sterilized for 20 minutes. Keep refrigerated.

Preparing radishes for the winter with honey

Fans of exotic cuisine can delight themselves with a sweet dish made from a bitter root vegetable.

For preparation you will need:

white radish – 1 kg;
walnuts – 3 peeled;
ginger - a pinch;
sugar – 0.5 kg;
honey – 250 g;
almonds – 70 g.

Grind the root vegetable in any way, boil in water for 10 minutes, drain the water.
Boil syrup from honey and sugar.
Add grated vegetables, chopped nuts and ginger to the syrup.
Cook until the pieces are translucent.
Pack into jars.

This unusual dish is stored in the refrigerator.

Recipe for horseradish with radish for the winter

For those who like spicy and spicy dishes, a horseradish salad recipe is suitable.

radish – 1 pc.;
onion – 0.5 heads;
grated horseradish – 4 tbsp. l.;
vegetable oil – 2 tbsp. l.;
table vinegar – 2 tsp;
sugar – 1 tsp;
salt, pepper - to taste.

Wash the root vegetable, peel it, grate it.
Finely chop the onion and mix with the vegetable.
Add horseradish, vinegar, sugar, spices, mix.
Season with vinegar and oil.
Transfer to a sterilized container, cover with a lid and store in the refrigerator.

Recipe for Margelan radish for the winter

The Margelan variety vegetable is milder in taste, juicy and tender than the black variety of root vegetable. The recipe for green radish in jars for the winter will appeal to those who don’t really like spicy dishes.

green radish – 1 kg;
carrots – 0.2 kg;
sweet pepper – 1 pc.;
celery – 2 stalks;
garlic – 4 cloves;
9% vinegar – 50 ml;
sugar – 60 g;
salt – 0.1 kg.

Wash, peel and cut the vegetables into strips.
Sprinkle with sugar and salt.
Place celery greens and finely chopped garlic at the bottom of a sterilized jar. Pour in vinegar.
Pack vegetables tightly into jars.
Pour boiling water up to the shoulders of the jar.
Sterilize in a water bath for 10 minutes.
Roll up the lids.

After cooling, the salad is stored for the winter in a cool, dark place.

Winter salad of radish with cabbage and herbs

A universal assorted salad prepared according to this recipe will provide you with vitamins and beneficial minerals throughout the winter.

You will need:

1 kg of radish of any variety;
1 kg of white cabbage;
100 g parsley, dill, cilantro;
150 ml 6% vinegar;
100 g of onions and carrots;
5 cloves of garlic;
500 ml boiling water;
30 g salt;
100 g sugar.

Preparation:

Onions are cut into rings, radishes and carrots are grated on a coarse grater, cabbage is chopped with a knife.
Prepare a marinade separately from water, salt, sugar, vinegar, garlic and chopped herbs.
All vegetables are combined together, stirred thoroughly and placed in small sterile containers.
Pour marinade, sterilize for 5-10 minutes and roll up.

A simple recipe for green and black radish salad for the winter

You will need:

1 kg each of black and green radish;
400 g each of carrots and bell peppers;
8 cloves of garlic;
4 celery stalks;
180 g salt;
125 g sugar;
100 ml 9% vinegar.

According to this recipe, radishes are pickled immediately in glass jars for the winter.

Preparation:

All vegetables are grated on a coarse grater or cut into thin cubes.
Sprinkle with salt and sugar.
Sterilize the jars, put celery greens, chopped garlic on the bottom, add vinegar (at the rate of 5 ml per 0.5 liter container).
Place vegetables tightly inside the jars, fill them up to the shoulders with boiling water and place them to sterilize for 10 minutes.
After which they are rolled up for the winter.

Procurement quickly and at almost no cost

With the onset of winter, the vegetable season ends. What should vegetable salad lovers do in this case? After all, what is sometimes sold in stores does not always inspire confidence regarding freshness and quality. Therefore, it is better to do everything yourself, spending a little time in the summer or autumn. It is very easy to prepare Korean radish for the winter. First you need to sterilize the container and also prepare the necessary products:

for 350 grams of fresh radish, 40 grams of carrots, 3 cloves of garlic, 10 grams of salt, 15 grams of herbs, 4 grams of sugar and 20 grams of vinegar.

This salad is prepared quite quickly:

Grind the washed and peeled radish on a coarse grater.
Do the same with carrots.
Roughly chop the greens with a knife and then combine them with chopped vegetables.
Transfer the resulting mass into jars.
Add sugar, salt and vinegar on top.
Fill the contents of the jars with boiled water.
Cover the filled container with a lid and send for sterilization.
When finished, the jars should be rolled up, carefully turned upside down, wrapped tightly and left to cool completely.

We suggest you read: How to keep zucchini fresh until spring

Spicy radish and carrot salad for the winter

Winter radish salad according to this recipe can be called both spicy and aromatic at the same time.

You will need:

1 kg radish;
500 g carrots;
10-12 cloves of garlic;
a tablespoon of salt and sugar;
200 ml water;
100 ml 6% vinegar;
4 pieces of cloves and black peppercorns;
200 ml vegetable oil.

Manufacturing:

A marinade is prepared from water with salt, sugar, spices and vegetable oil. Heat the mixture to a temperature of + 100 ° C and add vinegar.
At the same time, the root vegetables are grated on a fine grater, and the garlic is crushed using a press.
Chopped vegetables are placed in sterile jars, boiling marinade is added and additionally sterilized for 5-10 minutes.
They are rolling up for the winter.

Great combination

How else is radish prepared in Korean? The recipe may include several vegetables. This will make the taste of the finished dish more varied and interesting.

We suggest you read: How to grow spinach on a windowsill with your own hands

The main components you will need:

for 400 grams of green radish, 100 grams of sweet pepper and 200 grams of fresh carrots.

For refueling:

3 cloves of garlic, 30 grams of vinegar 6%, 60 grams of vegetable oil, ½ teaspoon each of salt and ground coriander, and 1/3 teaspoon of ground black and red pepper.

What should you do to get a tasty Korean-style radish? The recipe involves 3 stages of cooking:

First, the main components must be thoroughly washed and cleaned. After that, each of them needs to be grated using a unique Korean carrot grater.
Grind the garlic cloves in a special crush. Place the resulting mass in a separate bowl and mix with the remaining ingredients.
Place the chopped vegetables in a salad bowl and pour over the prepared dressing. Place the mixture in the refrigerator for at least 4 hours.

Due to the presence of carrots and bell peppers, the salad turns out juicy and not very spicy.

Recipe for winter salad from radishes and cucumbers

Cucumbers and bell peppers will give the salad created according to this recipe special freshness in the winter and will remind you of the hot summer with their aroma.

You will need:

600 g Margelan radish;
2 pieces each of cucumbers and bell peppers;
1 onion;
20 g salt;
10 g granulated sugar;
120 ml vegetable oil;
50 ml 9% vinegar;
10 black peppercorns;
2 tsp. Dijon mustard.

Preparation:

Cucumbers and radishes are chopped using a Korean carrot grater.
The onion is cut into half rings, the pepper into thin strips.
All vegetables are mixed in one container, added with salt and left for about an hour to release the juice.
In another container, whisk a mixture of oil, vinegar and mustard.
Pour the marinade mixture over the vegetables, add granulated sugar and peppercorns.
Place in jars, sterilize for 15 minutes and seal for the winter.

Delicious radish and tomato salad

According to the recipe you will need:

1 kg radish;
500 g bell pepper;
3 kg of tomatoes;
1 kg carrots;
300 ml vegetable oil;
1 kg of onion;
125 g sugar;
90 ml vinegar;
160 g salt.

Preparation:

All vegetables are chopped in a convenient way, spices and oil are added, mixed and allowed to stand for several hours.
Place the container with vegetables on the fire, let the contents boil and add vinegar.
Then boil for another 5-10 minutes, place in sterile jars, seal for the winter and leave to cool upside down, wrapped.

Pickled radish for the winter

Although, unlike salads, no vegetables are added to pickled radish, it turns out attractively tasty due to a variety of spices and herbs.

You will need:

1 liter of water;
1 kg radish;
5 onions;
200 g sugar;
50 g salt;
200 ml natural apple cider vinegar;
dill, tarragon, black currant leaves - to taste;
10 pcs. cloves and sweet peas.

Manufacturing:

Root vegetables are cut into thin slices, poured with cold water, left for 10 minutes and the water is drained.
The onion is cut into half rings, the greens are chopped with a knife.
Vegetables and herbs are placed in sterile jars in layers.
Cook a marinade from the water drained from the radish, adding spices, sugar, salt and finally vinegar.
To store pickled vegetables in winter, sterilize the jars with the preparation for 15 minutes and immediately roll up.

Salted radish

For salting you will need:

2 kg radish
2 kg beets
1 liter of water
2 tablespoons sugar
100 gr. salt

Preparation:

Peel, wash and chop the radishes and beets.
Add salt and sugar to the water.
Place radishes and beets in a jar and fill with brine.
Salt the radish for 5-7 days.

Radish marinated for the winter with bell pepper and garlic

Preparing for the winter according to this recipe is most suitable for Margelan radish or “lobo”.

You will need:

300 g Margelan radish;
500 g red bell pepper;
1-2 cloves of garlic;
½ chili pepper;
a sprig of parsley and dill;
50 ml 9% vinegar;
25 g sugar;
200 ml water;
10 g salt.

Manufacturing:

Root vegetables are grated on a coarse grater.
The bell pepper is cut into quarters, placed in boiling water for 5 minutes, removed and cut into strips.
Chili pepper and herbs are finely chopped.
Add all the spices, chopped herbs and garlic, and vinegar to boiling water.
Combine all the vegetables in a large container and pour hot marinade over them.
Place the pickled vegetables in jars, sterilize for 10 minutes and roll up.

Korean radish recipe for the winter

A dish made according to this recipe is quite suitable for decorating a holiday table.

You will need:

700 g green or black radish;
350 ml water;
350 ml rice vinegar;
200 g sugar;
1 tsp. turmeric;
20 black peppercorns;
half a pod of red hot pepper;
30 g salt;
3 bay leaves;
½ teaspoon dried red paprika;
1 tsp. sesame;
30 g green onions.

Manufacturing:

Root vegetables are thinly sliced or grated on a special “Korean” grater.
Green onions and hot peppers are cut into small pieces and all the vegetables are combined together.
Leave the vegetables warm for several hours, then squeeze out the released juice.
The juice is combined with water and all other ingredients and heated until boiling.
Pour the resulting marinade over the vegetables and leave for at least 12 hours.
The next day, distribute the workpiece into sterile jars, sterilize for 20 minutes and immediately roll up.

Delicious Korean-style radish is ready for the winter.

Simplified version

Korean salads always have a wonderful aroma and piquant taste. Their main distinguishing feature is their sharpness. Therefore, you need to be extremely careful with such dishes so as not to harm your own body. Korean radish is unique in that there are dozens of different recipes for its preparation. It all depends on the products that are available. For the simplest version of this salad you will need:

0.6 kilograms of radish, 2 cloves of garlic, 10 grams of salt and the same amount of vegetable oil, a tablespoon of vinegar, as well as 2 grams of ground red and 1 gram of black pepper.

We invite you to familiarize yourself with: Recipe for eggplants with mushrooms for the winter.
The method of preparing the dish is outrageously simple:

First you need to wash, peel, and then grate the radish. This can be done using a special or regular coarse grater.
Crush the garlic in any convenient way.
Combine all ingredients in a plate and mix them well.

If you follow the specified proportions, you can get an incomparable snack that everyone is sure to like.

Pickled radish for the winter

Not everyone likes the spicy-bitter taste and aroma of fresh radish, but when pickled, this vegetable takes on completely different flavor shades.

The recipe requires very little:

1 kg of root vegetables;
200 ml water;
30 g salt.

Manufacturing:

The radish is cut into thin slices; you can also grate the vegetable on a coarse grater.
Heat the water slightly and dissolve the salt in it.
Pour the salted solution over the pureed vegetable and stir.
Cover with clean gauze, then with a plate on which to place any weight.
Leave in a warm place for 2-3 days. Every day, pierce the workpiece with a fork or a sharp stick to the bottom.
After the end of the fermentation process, after 3 days, the pickled vegetables can be put into jars and stored in the cold: in the cellar or refrigerator.

Attention! Adding carrots to pickled radishes will only improve the taste and color of the product.

Pickled radish with cabbage

Radish goes well when fermented with cabbage; moreover, such a recipe for the winter is considered a classic for Kazakh cuisine.

1 kg of radish of any variety;
2 kg cabbage;
30 g salt;
Dill seeds;
about a glass of water - optional.

Manufacturing:

The cabbage is chopped with a sharp knife, the radish is grated or cut into thin slices.
In a bowl, mix both vegetables with salt until they begin to release juice.
Then they are placed very tightly in a jar or pan, and a weight is placed on top.
Attention! If there is not a lot of juice released, then water should be added to the preparation.
After a day, foam should appear on the vegetables. They must be pierced to the bottom to allow gases to escape.
After three days, the finished fermented dish should be moved to a cold place and stored at a temperature of about + 5 ° C.

Winter recipes from black radish

You can make a lot of tasty and healthy preparations for the winter from black radish.

Black radish salad for the winter with herbs

You will need:

1 kg black radish;
a small head of garlic;
10 sprigs of dill;
5 sprigs of cilantro;
30 g salt.

Manufacturing:

Root vegetables are grated on a coarse grater.
Finely chop the greens and garlic with a knife.
All ingredients are thoroughly mixed together, salt is added.
Place vegetables in sterile jars and store in the refrigerator.

Pickled black radish

For a 0.5 liter jar you will need:

· 300 g of black root vegetables;

a clove of garlic;
a sprig of parsley and celery;
40 g each of sweet pepper and carrots;
20 ml 9% sweet pepper.
10 g salt;
5 g sugar.

Manufacturing:

Peppers and carrots are blanched in boiling water for 6-7 minutes, after which the vegetables are cut into thin strips.
The radish is grated using a grater.
The vegetables are placed in random order in sterile 0.5-liter jars.
Herbs, garlic, salt, sugar and vinegar are also placed in each container.
Pour boiling water over, cover with a lid and pasteurize for about 10 minutes.
Screw tightly for the winter.

How to protect jars in winter

To keep canned radishes as long as possible, follow the basic rules:

When canning, use sterilized jars.
Storing in a warm place or under the sun is strictly prohibited - this will reduce the period of use by an order of magnitude.
The best options for storage are a cellar or refrigerator.
At a temperature not lower than 1 degree Celsius (but not higher than +3), preservation can last up to three months.

Attention! When creating preparations, use unspoiled and thoroughly peeled root vegetables. This will prevent your work from going to waste prematurely.

For people who have private homes, storing jars of preparations is not a problem. They use equipped cellars. City residents have to adapt balconies, storage rooms and refrigerators for these needs. But, subject to storage rules, the product will last all winter and will delight the family with its unusual taste and beneficial properties.

Expert answer

When freezing radishes, it is necessary to take into account that not every variety of radish is well preserved using this method of preservation. Many housewives are interested in whether it is possible to freeze black radish for the winter. The answer to this question is quite categorical - it is black radish that is completely unsuitable for freezing, since it loses both its appearance and its healing properties.

As for other varieties, everything is not so categorical with them. If you really want to, you can freeze them, but keep in mind that the vegetable must be eaten immediately after defrosting.

The shelf life of frozen vegetables in the freezer is about six months.

How to preserve raw

There is autumn, summer and winter. Depending on its type, storage methods also change.

Summer varieties do not last long. By following the rules, you can achieve a shelf life of up to three weeks:

We clean it of dirt, remove tops and roots, select and throw away spoiled vegetables.
Please note that the radish should not be wet.
We put them in bags, in each of which we make small holes for air to enter.

Vegetables are preserved better this way. Winter and autumn ones are stored longer (they can stay in the refrigerator throughout the winter without losing their taste). But for such varieties there are also storage rules.

Rules for storing in the cellar

Root vegetables are stored in basements and cellars longer than in an apartment. However, it is necessary that the storage room meets certain requirements:

The temperature in the cellar should not fall below 0 °C.
A humidity level of 80-90% is considered optimal, so penetration of groundwater and other sources of moisture into the basement is unacceptable.
Mold and pests are dangerous to food storage. Make sure they are missing.

Summer radish (Chinese, Viennese, long white and green) cannot be stored for more than 15-20 days, even in the cellar. However, the prepared room will allow you to preserve autumn and winter varieties (black, white round, daikon) throughout the winter.

Freezing radishes

You can store the root vegetable frozen, but when defrosted, it loses some of its flavor properties and becomes soft to the touch. Medical representatives claim that a vegetable that has been frozen is still healthy and full of all the vitamins that fresh radish has. Therefore, to strengthen the immune system, in winter it is useful to keep a bag of winter root vegetables, grated, in the freezer and use it as a preventive measure.