1. There are two main ways to make dried radish at home, one is dry pickling and the other is soaking. Dry pickling is to put radish directly into a glass jar or crock, add salt (refined salt is also acceptable), and then rub it like clothes until the radish is completely soft, that is, the radish strips can be folded in half for preservation. Then pat the radish in a jar, seal the mouth of the container with straw or plastic film, and increase the pressure of heavy objects such as stones. Marinate for one night and dry the next day. After airing for a day, add salt and knead it again. In this way, there is no need to add salt until it is dry. When adding salt for the first time, the ratio of salt to radish is about 1:30. Depending on the water content of radish, salt can be added while kneading. Adding salt for the second time, the specific gravity is about 1:60, which can be increased or decreased according to the salinity of radish.

2, the soaking method is to put the radish into the cylinder, put a layer of radish and sprinkle a layer of salt until the soaking is over, and then pour cold water, just before the radish. Press the radish with heavy objects such as stones to prevent the radish from floating. Then seal the mouth of the container, let it stand for two days and then dry it. There is no need to add salt or soak in the drying process. This method must use enough salt, and the ratio of salt to radish and water should be close to 1:20, otherwise the radish will go bad easily.

3. Dry-curing method has fast drying speed, can prevent mildew caused by insufficient salt content, can be very dry, has long storage time and low storage cost. Dried radish made by soaking method is brittle, but it needs to be salted later. This method is more used to make dried radish for sale.

Drying:

1. Dried pickled radish can be so dry that it can't be squeezed out by hand. This drying depends on the specific situation. If you don't plan to store it for a long time, you don't need to be too dry. It's too dry and not crisp enough. If the quantity is large, it is intended to be eaten and stored for a long time, and it is best to dry it. If the weather is bad, you can dry it in the oven. If the weather is bad and there is no oven, you can cover the jar with salt and seal it until it clears up.

2. The dried radish made by soaking method only needs to dry the water on the surface. If the weather is fine, two days is enough. If the weather is bad when it comes to drying, you can fish it up and cover it with salt until the weather gets better.

3. During the drying process, take it back before the sun goes down and seal it in the jar.