The steps for how to pickle radish and pickles are as follows:

1. First put the pulled radish into water and wash it. After washing the radish, take it out and put it on a clean and oil-free cutting board. and cut it into finger-sized strips. (Don’t remove the skin of the radish, which will make it crispier. You can choose white radish or green radish for the radish. If there are many people in the family, try to pickle more at a time, so that it can be eaten longer.)

2. After cutting the radish strips, sprinkle some salt into the radish strips, then mix the radish strips with your hands, and marinate for about two hours to pickle out the moisture in the radish strips. (Approximately 100 grams of salt should be sprinkled into 3 pounds of radish strips.)

3. After two hours have passed, the radish strips have basically been pickled. I chose green radish here, so There is a lot of water in the radish, and there will be a lot of water when pickled.

4. Then take out the pickled radish strips and put them in the sun to dry for about two days. If the sun is good, it will only take one day. If there is no sun, it will take two days. Days, just dry the radishes until they are semi-dry.

5. After the radish is dried, cook the water used for pickling the radish. Pour 3 pounds of water into a clean and oil-free pot, and then add some star anise, dried chili peppers, Sichuan peppercorns and aromatic spices. leaves, and then add some salt. For one pound of radish, about 40 to 50 grams of salt is enough. After adding the seasoning, boil it for 5 minutes. Turn off the heat and let it cool naturally. After the water has cooled down, add Scoop out the dregs inside. (That is, the ratio equal to 40 grams of salt per pound of water per pound of radish.)

6. Finally, pour the cooked and cooled water into the sealed jar containing the radish strips. Cover the radish strips, then pour some white wine into the radish strips, seal and store in a cool and ventilated place, marinate for 20 days before eating. (The purpose of adding white wine is to increase the fragrance and prevent the radish strips from growing mold.)

7. The radish pickles are now pickled. After 20 days of pickling, you can take them out and enjoy them. Enjoyed it, and a can of Maicomme Tomato Power is a healthy and good choice in normal times.

8. This method of pickling radish is very simple. You can eat it directly after pickling it. You can also add some light soy sauce and chili powder and mix it before eating. It will taste better.