Selecting radish
The first step in pickling dried radish is to select the right radish. The ideal radish should be fresh red-skinned white radish, which has sufficient moisture and a crunchy texture. Avoid radishes with wormholes or cracks.
Cleaning the radishes
Wash the radishes thoroughly to remove any surface soil and impurities. Use a brush to gently scrub the radishes without damaging the skin. Drain the cleaned radishes and set aside.
Cutting the radish
Slicing the radish at an even thickness is good for the marinade. It is recommended to slice the radish into thin slices about 1cm thick. Try to keep the shape of the radish intact when slicing to avoid cutting.
Pickling
Place the radish slices in a clean, waterless container and add an appropriate amount of salt. The amount of salt will depend on the weight of the radishes, usually 10 grams of salt for every 500 grams of radishes. Thoroughly stir the radishes and salt to ensure that each slice is evenly coated with salt.
Adding Seasonings
In addition to salt, other seasonings can be added to suit your personal preference. Common choices include chili powder, peppercorns, star anise, and cinnamon. When adding seasonings, you should pay attention to balance and avoid overly homogeneous or pungent flavors.
Compacting the radish
Place a heavy object on top of the radish to compact it. The weight can be a clean stone, a heavy weight, or another pressing implement. The purpose of compaction is to expel water from the radishes and make them more flavorful.
Sealing the Container
Seal the container with the radishes and store in a cool place at room temperature. The marinating time is usually 1-2 weeks, depending on the amount of radishes and the temperature.
Watch the fermentation
During the pickling process, the radish will gradually ferment to produce lactic acid. As the fermentation progresses, the color of the radish will gradually become darker and a slightly sour taste will develop. Observe the fermentation and adjust the compaction or add a small amount of white wine to inhibit excessive fermentation.
Fish out the radishes
When the radishes are pickled to your satisfaction, fish them out and drain them. The radishes can be eaten directly after draining, or dried and preserved.
Warm tips
When pickling dried radish, the container must be clean and free of water, otherwise it is easy to breed bacteria.
The amount of salt used depends on the water content of the radish; radish with more water needs more salt, while radish with less water can have less salt added.
The process of pickling dried radish is a fermentation process, which is faster when the temperature is favorable. In summer, when the room temperature is high, the pickling time can be shortened; in winter, when the room temperature is low, the pickling time can be extended appropriately.
Pickled dried radish can be kept refrigerated and has a shelf life of about 3-6 months.