Dried radish can be salted or dried first. Dried radish put in salt is for pickling, you can dry the radish in the sun before pickling, and then add salt after pickling step. Of course, you can also put fresh radish in the container while pickling and finally dry it.

When drying the radish, make sure to put the radish under the sun to dry it thoroughly. In fact, the best way to pickle radishes is to pickle them first, then take them out and put them into the sun, so that the pickled radishes taste more flavorful.

Fresh radish can better absorb salt and other ingredients, and dry radish, it is not easy to absorb, but first drying and then pickling this method is feasible. Alternatively, pickle the radishes first to get the moisture out and then put them in the sun to dry, so that the dried radishes are more crisp.

Pickled radish, drying to about 70% dry on the line, if the radish is too dry will not be delicious. The best way to pickle radish is to use ceramic jars, or glass jars, and be sure to seal them well, but also to clean the radish.

When cleaning the radish, first remove the head and tail, cut into cubes, not too thin, but not too thick, medium-thick on it, and then let the radish dry naturally.