1: Wash. Buy the white radish and wash it with water.

2: Cut. Cut the washed white radish into strips with a knife. Cut thicker to eat when chewy, but not easy to dry, to the weather is good enough. If the weather is not very good, it is recommended that you can cut slightly thinner, such as the thickness of two chopsticks can be.

3: Pickling. Put the cut white radish into a basin. Sprinkle salt pickling, this step is to go to the bitter taste in the radish, pickling out the water is easier to dry, eat when also more crisp. And pickle the radish to get a salty flavor, which is tasty and good for preservation. You can use fine salt or coarse salt.

4: Mix. Mix the sprinkled salt well to get the water out of the radish quickly.

5: Strain. Strain the water out of the white radish pickle and pour off the pickled water.

6: sun. Dry the pickled radish in a dry, ventilated, well-lit place. You can turn them occasionally during this period, so they will dry more evenly and faster.

7: Finished. The dried radish will become very little. Because the radish contains a lot of water.