1. The authentic Xiaoshan dried radish is "three sun-dried and two pickled". After the radish is cut into strips, it is not salted but directly dried in the sun. It is turned three times a day and dehydrated by the wind.

2. After 3-5 days, sprinkle the dried radish with salt and compact it with a grinding rod, and put it into the jar. For the first time, add three kilograms of salt for every one hundred kilograms of white radish, mix well and knead thoroughly, and put it into the jar in batches.

3. When installing the cylinder, place one layer, press another layer, and compact it layer by layer. After three days, take it out of the tank and dry it for another two or three days.

4. Then pickle for the second time, add salt at a rate of one and a half pounds per 100 pounds, then mix well and knead thoroughly, then put it into the vat in batches, marinate for about seven days, and it will be ready. cylinder.