Dried radish, a traditional food in Chaoshan, is popular among the locals for its unique sour and crispy flavor. The process of making flavorful dried radish is not complicated, just master the following key steps, you can also make mouth-watering dried radish.
Step 1: Selecting radish
The quality of dried radish depends largely on the quality of the radish selected. It is recommended to choose fresh, full of large white radish, the outer skin is smooth and undamaged. White radish has sufficient moisture and a strong sweet flavor, and the taste of the dried radish made will be more tender and crispy.
Step 2: Wash and dry
Clean the selected radishes, cut off the ends, and then slice them into thin slices of uniform thickness. Lay the radish slices flat on a clean bamboo board or grid and place them in a cool, ventilated place to dry. Direct sunlight will cause the water in the dried radish to evaporate too quickly, affecting the flavor. Dry the radish slices until the surface is slightly softened and the slices have some toughness when you pinch them with your hands.
Step 3: Marinate for flavor
Place the dried radish slices in a clean container, add a good amount of salt, and mix well. The amount of salt depends on the amount of radish slices, generally in accordance with the ratio of 10 pounds of radish with 1 pound of salt. After mixing well, press the radish slices with a heavy object and marinate for 1-2 days. During this period, the radish slices will precipitate a lot of water and marinate to taste.
Step 4: Air-drying and Fermentation
After the radish is pickled to taste, fish out the radish slices and drain the water. Then hang them in a ventilated and cool place to air-dry, which usually takes 2-3 days. After air-drying, the radish slices will become drier and darker in color. During the air-drying process, the radish slices will naturally ferment and produce a unique sour flavor.
Step 5: Sealed Storage
Pack the air-dried radish into sealed containers and store in a cool, dry place. Flavored dried radish can usually be stored for about six months, and the flavor will mellow over time.
Tips:
The thinner the slices of radish, the shorter the pickling time.
When air-drying, don't overlap between the radish slices so that the water can't evaporate and affect the taste.
Flavored dried radish can be paired with a variety of dishes, such as white porridge, stir-fried vegetables, mixed coleslaw, etc., sour and appetizing, unique flavor.