It's radish season at this time. Every year at this time, my mother will dry some dried radishes with her own radishes and save them. When radishes are not in season, she can eat them whenever she wants. Can be used to fry eggs, stew, etc., and there are many ways to eat, so people can choose! Today, Bian Xiao shared with you the method of pickling dried radish for decades. The method is simple and easy to learn. The dried radish is crisp and chewy. I hope you like it.

Required ingredients

white radish

condiment

salt

Specific practices

Clean the radish, cut a radish into four pieces (if it is too big, cut more pieces) and put it in a clean and sunny place to soften.

Rinse it with clean water after it is soft in the sun. After cleaning, take it out and dry it.

After controlling the moisture, pour it back into the container, sprinkle a little more salt than usual, stir well, compact and marinate for one night.

Pickled for one night, you can take it to the sun to dry, and keep the pickled water. After airing for one day, put the radish back into pickled water and soak it repeatedly to dry. This way, dried radish will be sweeter after drying. (If it is troublesome, you can directly pour water to dry. )

Just air it until it's 70% to 80% dry.

Then you can put it in a jar and seal it, so it won't break for two years.

Remember that there should be no oil in the whole process, because it is homemade dried radish without any additives, so the crispy dried radish tastes a little salty and there is no preservative added, so salty is the "preservative" of dried radish. We can soak in water for a few minutes before eating.