You can use either white radish or green radish for pickling spiced dried radish. Compared with the two, dried radish pickled with green radish is better. Because the skin of green radish is thick and tough, pickled radish is crunchier when chewed dry.

Ingredients:

An appropriate amount of green radish or white radish, some five-spice powder, and an appropriate amount of salt.

Steps:

1. Wash and drain the radish. No need to peel. Use steel wool to rub the areas that are not easy to clean.

The simple method of pickling the dried five-spice radish from the farm, taught by my mother

The simple method of pickling the dried five-spice radish from the farm, taught by my mother

2. Liquor Cut the purified radish with skin into thin strips about one inch in length, lay them flat on a drying rack, and place them in a sunny and ventilated place to dry for about 3 days.

The simple pickling method of farmhouse spiced dried radish, taught by my mother

3. Take the radish strips home after drying them in the sun, put them in a clean large basin, and sprinkle with Knead the salt and five-spice powder with both hands until the radish strips are slightly watery, and the allspice powder and salt are evenly coated on the surface of the radish strips.

4. Put the kneaded dried radish into a clean glass bottle, press it tightly in layers, cover the bottle, and then pour out the juice from the pickled radish strips every day until the radish strips no longer produce water. until.

5. Seal the glass bottle and store it in the refrigerator. You can eat the radish sticks whenever you want.

Share the delicious secret of spiced dried radish -

1. Do not peel the pickled dried radish, because the pickled radish skin has a crunchy texture and the radish meat is The taste is a bit soft, and if you remove the radish skin, it won't have a crunchy texture. Therefore, when cutting radish strips, try to have some skin on each radish strip, so that every dried radish strip will be equally delicious.

2. Don’t cut the radish strips too thin or too thick. They should be about the same thickness as an adult’s index finger. If you cut it too finely, the dried radish will become even thinner; if you cut it too thickly, it will not be easy to absorb the flavor and will not be easy to chew.

3. When the radish strips are dried in the sun, you can add salt and five-spice powder and rub them together. If they are too dry, the flavor will not be absorbed easily, and too much water will easily damage the radish strips. The half-dried radish strips are tight and crispy on the outside and soft and juicy on the inside. This texture is the best.

4. The time for drying radish strips is not necessarily about 3 days. The humidity in different places and the thickness of the radish strips will affect the dehydration time, which depends on the actual situation. Dry the radish strips until they are half dry and half wet, that is, until the radish strips wilt and bend.

5. After adding salt and five-spice powder, repeatedly kneading the radish strips with your hands is also a key operating skill. Repeated rubbing will help the radish strips to absorb the flavor.

6. Don’t use too much five-spice powder, don’t let it cover up the natural fragrance of the radish itself. Don’t add too much salt, just a little more than you usually use for cooking.

7. After putting the dried radish into the glass bottle, some water will be released every day until the osmotic pressure of the salt inside and outside the cells is balanced. This water release process will last about 3 to 7 days. The specific time depends on temperature and amount of salt. The juice exuded from the dried radish must be poured out every day to prevent the juice from soaking the dried radish and affecting the taste.

8. In order to help the radish dry out and release water, try to press the layers tightly when bottling. If you use heavy objects to press on top, the effect will be better.

9. The radish strips can be eaten on the 3rd day after bottling, when they taste the most crispy. However, this is also the time when nitrite reaches its peak, so it is more beneficial to health to marinate it for 2 weeks before eating it.

10. Use clean and oil-free chopsticks every time you eat dried radish, and seal it again immediately after taking it, so that it can be stored in the refrigerator for a long time.

11. The pickled dried five-spice radish can be eaten directly. Drizzle some sesame oil and mix it to make it more delicious. It can also be used to stir-fry bacon, edamame or eggs, which are all delicious appetizers. The meal is delicious and exciting.