The most suitable type for pickling into radish strips is white radish

It is also important to choose white radish. It is best to choose the kind that is juicy and crisp. White radish has a crispier texture. It is best to pickle it on a sunny day, so that the radish strips can be pickled quickly and are not prone to mold and damage.

Wash the selected white radish and cut it into strips of about the same size. Try not to cut it too small or too thin, otherwise the strips will not be crispy. Cut all the radishes. After that, let it dry for a day to remove excess water and make the radish softer, making it easier to put it in a container. Then there is the preparation of the container. Be sure to prepare a dry and oil-free container, preferably an earthen jar.

There are two ways to pickle radish strips. Dry pickling is to directly put the cut radish in a jar, add salt, and then rub it vigorously until the radish becomes soft, then seal and press it tightly, and then dry it in the sun the next day until it is dry. The other method is to add an appropriate amount of cold boiled water to the radish strips and salt according to a certain ratio, seal and press tightly, and let it sit for two days before drying. In comparison, the soaking method is used more frequently, but it also uses more salt. If we consider the cost, dry pickling is more cost-effective.

Make the cut radish strips according to the steps mentioned above, wash, drain, cut into strips, add salt and marinate, dry in a well-lit environment, then seal and store, continue Pickle, dry and then marinate for two days before eating

Pay attention to the choice of radish varieties, which determines the taste. In addition, eating too much radish may cause poisoning.