1 First, clean the white radish, cut it into small strips with skin, and put it in a basket to dry for 2-3 days until it is dry. Wash the dried radish and soak it in water for about 30 minutes. Wrap the soaked dried radish in gauze, drain and put it in a big bowl.

Then, add salt, knead it with dried radish and put it in the refrigerator for 7-8 hours until it tastes delicious. Grind dried chili into powder with a food grinder, mix it with dried radish, compact it in a vacuum fresh-keeping bowl, cover it tightly, and put it in the refrigerator. Pickling 15 days or so.

Then, besides this white radish, pink long radish is better for dried radish. The amount of dried radish salt does not need to be too heavy, as long as it tastes salty.

Then, only salt and pepper powder are needed for pickling seasoning, and pepper powder is not needed. According to the old man, dried radish with pepper is not so crisp. It is ok to eat dried radish directly after pickling, or you can mix vinegar, sugar, sesame oil and other seasonings according to your own taste.

Then in the pickling process of dried radish, nitrite will increase first and then decrease, and then decrease gradually after fifteen days, so the pickling time is better than ten days. The amount of pepper can be put in according to your own taste. My Chili quantity is the favorite version of spicy people.

Finally, when the radish is dried, it can be cut into small strips and dried directly, or it can be cut into thin slices, then cut into continuous strips and dried with cotton thread or clothes rack. I compared the effects of two drying methods. After drying for one day, the drying speed of dried radish dried by clothes rack is more obvious than that of direct drying.