1000 grams of fresh white radish, 1000 grams of cool salted water, 100 grams of white wine, 30 grams of dried chili peppers, 8 grams of sugar, 25 grams of salt, 3 grams of peppercorns.

*Trim the top whiskers off the radish and wash and dry it, then cut it into appropriate long strips and place it outside to dry until it wilts;

*Mix the dried chili peppers, sugar, peppercorns, salt, white wine and white radish strips into the altar and pour in the brine. Seal the side of the altar with water and keep it for 5 days.

Two, strange flavor radish silk

4000 grams of radish, salt 4 grams, 80 grams of pepper, fennel 5 grams, ginger, chili **** 300 grams.

*Wash and dry the radish, cut into shreds, then salt, pepper, fennel, ginger, chili, etc. into boiling water for 30 minutes to remove debris, cooled with radish shreds into the tank, sealed for 7 days can be;

*Eating can be added to a small amount of soy sauce, vinegar. If stored for a long time, you need to control the water dry seal

three, five spice dried radish

White radish 10,000 grams, 1000 grams of coarse salt, peppercorns, dashi appropriate amount.

*Radish to remove the roots and whiskers and cut the top clean, cut from it, put into a clean tank, add coarse salt and water, water should be submerged radish surface, pickling for 1 month that is into pickled radish;

*Radish cut into thick strips, drying to dry;

*Radish pickling brine skimming the top of the dirt and froth, gently poured into the cauldron, (do not pour out of the bottom of the jar slag) plus pepper, seasoning, and then boil until red, when the top of the cauldron is not dry. Simmer until the marinade is red, remove from the fire, cool;

*Put the radish into the tank again, pour the marinade and mix well, and put it in 2 days, the radish is soft. If too dry can add marinade to make dried radish moist shall prevail. Drying radish strips should be turned from time to time, so as not to cover the impact of flavor.

Four. Pickled hot and sour dried radish

White radish 5000 grams, 30 grams of chili powder, 800 grams of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, peppercorns, 10 grams of each of the dashi, monosodium glutamate, 2000 grams of water.

* first turnip choose to wash, and then processed into 3 cm long, wide, thick 0.5 meters of the strip, drying to eighty percent dry spare;

* aroma oil is hot, add chili powder fried to a slight yellow when poured into the turnip dry inside the mix;

* salt, sugar, peppercorns, dashi put into a pot of water to boil, add monosodium glutamate (MSG), and then cooled and poured into the cylinder, and dried turnips mixed well every day, turning once, 15 days or so that is 2000 grams of water. Turning once a day, 15 days or so is the finished product, the requirements are reddish yellow. Texture tendon crisp, taste sour and spicy.

Five, fragrant flower color radish wire

Green carrots, carrots, purple beetroot, carrots, carrots, cilantro stalks **** 50000 grams. Fine salt, cumin, tangerine peel, cinnamon, pepper, dashi 50 grams each, 500 grams of vinegar, 200 grams of sugar.

* will be a variety of radish cut into thin filaments, cilantro stalks cut into 3 cm long section of the radish silk mixed with salt, jar (or altar) pickling 2-3 days, control the water, sunshine to sixty percent dry. All kinds of seasonings into a gauze bag, seal the mouth, into the pot, add vinegar, 1000 grams of water, simmering flavor, change the micro-fire to simmer for another 10 minutes, cooled down and then add 100 grams of sugar stirring until dissolved.

*The radish wire into the altar pressed, pouring into the matching juice, thick paper paste on the altar mouth, and then closed with clay, put the temperature at about 5 degrees Celsius, 10 days can be eaten. Five aroma strong, slightly sweet and sour, bright color.

Six, soaking hot and sour radish

10,000 grams of green radish, 100 grams of dried red pepper, 150 grams of refined salt, 10 peppercorns, vinegar 20 grams.

*Trim the radish and wash the roots, cut into long strips, the chili pepper to remove the seeds and wash and cut into threads;

*The cylinder with a clean dry cloth, radish, chili pepper threads mixed, put into the cylinder, add to the good brine, the proportion of (1000 grams) of water with (50 grams) salt;

*brine plus radish strips and then sprinkle a peppercorns, vinegar;

*Place the cylinder in a warm place for about 10 days. jar in a warm place, about 10 days or so.

Seven, five spices spicy radish skin

Radish skin 3 kilograms, five spice noodles, soy sauce, salt, monosodium glutamate appropriate amount.

Turnip skin cut into shreds or small pieces, plus five spice noodles, monosodium glutamate, salt, soy sauce soak and mix well, two hours later you can eat.

Multi-flavored radish pieces

Raw materials white radish, 5000 grams; salt, 750 grams; ginger powder, 50 grams; five spice powder, 50 grams; chili powder, 30 grams; monosodium glutamate (MSG), 10 grams;

Method

The radish tasseled, root and beard, washed with water, and changed to small pieces, put into a pot, sprinkle with salt and mix well, marinate for about a week, then remove the marinade, mixing the Ginger powder, five spice powder, chili powder and dummy, take an altar, will be mixed with radish block into the altar pressure, but also can be injected into some soy sauce, seal the mouth about a week after you can take out to eat.