As follows:

Ingredients: 10 pounds of white radish, 250 grams of salt, 1 spoon of water, 10 grams of cotton rope (increase or decrease according to personal taste), one hairpin, 12 S-shaped hooks indivual.

Method:

1. Peel and wash the radish, cut off both ends and set aside.

2. Prepare a pack of salt.

3. Prepare the tools for skewering dried radishes: an appropriate amount of cotton rope, a hairpin, and 12 S-shaped hooks. (Choose a stronger cotton rope. I used the cotton rope removed from the rice bag. It is very strong!)

4. Cut the cleaned radish into chopstick-thick slices. (Don’t cut the radish slices too thin, otherwise they will become paper-thin after drying, and they will have no texture. Cut them thicker and then soak them in the sun to make them thicker and more delicious.)

5. After the water is boiled, add 250 grams of salt and stir until it melts.

6. Put the cut radish slices into the pot and blanch them for about 2 minutes.

7. Don’t overcook the radish, just prick it with chopsticks until it can easily penetrate the radish.

8. Drain and set aside.

9. Spread the blanched radish slices in a large basin and let them cool completely.

10. Tie one end of the cotton rope into a slip knot, as shown in the picture!

11. Put the S-shaped hook into the slipknot, and when you pull it, it will be very tight.

12. Thread the cotton rope into the hairpin, use the hairpin instead of the needle, and string the radish slices together. (The length of the cotton rope can be chosen as you like.)

13. After skewering the radish slices, tie a slipknot on the other end and put the S-shaped hook through it and tighten it.

14. Hang the dressed radish slices on the balcony's protective net and dry them thoroughly.

15. Collect the thoroughly dried radish and seal it in a plastic bag for storage.

16. When eating dried radish, just soak it in warm water one day in advance.