Making dried radish is roughly divided into two steps. On the one hand, it must be pickled and on the other hand, it must be dried. So, which one comes first, drying or pickling? How long does it take to dry-pickle radish before it can be eaten? Should dried radish be salted or dried first? This article will briefly share this knowledge:

Dried radish is a kind of pickle with a unique flavor. Generally, we eat less pickles and generally think pickled products are unhealthy. In fact, if no chemical ingredients are added, there is generally no problem. Dried radish is also rich in nutrients.

To make dried radish pickles, first dry them in the sun and then pickle them. Wash the radish, cut it into 1 cm thick strips, add a little salt and rub it (salt must be added, otherwise it will be dry when drying) rotten), spread it out to dry in the sun. Then add five-spice noodles and chili powder, knead well, put it in a jar and keep it in a cool place. Eat as you go. This dish is best eaten in winter. To make good dried radish, choosing white radish is also very particular.

You should choose the kind of white radish that is crisp and tender and full of juice. Do not choose the kind of white radish that is dry in the middle. This is caused by drought and lack of water in the late harvest period. The resulting radish will not be crispy. Still tasteless. Don't want that fancy carrot either, that one is poisonous. Don't use radish that takes a long time to pull out. It's best to choose white radish that has been pulled out for no more than a week. It's best to pick it up as you pick it. Don't choose old radishes that have already bloomed in the ground. Those radishes have tendons in their skin and are very unpalatable.

To pickle dried radishes, you must first select good radishes. There are many varieties of radish. In terms of color, the common ones include white radish, carrot, purple radish, green-skinned radish, red radish, and a kind of radish with white skin and purple flesh (red flesh), which is most suitable for pickling dried radish. . Under normal circumstances, after the radish is dried, it can be put into a designated jar for pickling. Under normal circumstances, it only needs to be pickled for about a day. If the temperature is very low when pickling, Then it takes 2-4 days to pickle. Because we pickle for different times, the taste of the developed radish is also different, and the longer the pickling time, the softer the radish will become.