Dried radish

Golden autumn is a harvest season. A large number of autumn vegetables are on the market. It’s the best season to dry radishes. The pickled radishes in this season have a mellow taste and the pickles are chewy. It can be said that they can’t get tired of eating a hundred times. Every year I have to pickle and dry more than 20 kilograms of green radish, enough to eat for a winter. It is an essential refreshing dish on my table all year round. Especially for breakfast, a bowl of assorted porridge, a small steamed bread with radish and pickles, ha ha, that’s a cool!

Directions

Step 1

Cut off the head and tail of the green radish, wash and control the water, and cut it into 4 to 5 cm thick slices first

Step 2

Then cut 4-5cm radish strips, put the cut radish strips in the basin, and cut all radishes in turn

Step 3

Prepare a large basin, a layer of radish and a layer of salt, and marinate it in the basin overnight. It can be turned up and down in the middle. I usually marinate it after dinner

Step 4

This is a turnip strip that has been pickled all night. Grab the water and put it into a bag that can leak through ventilation. I use a washed flour bag. When loading, compact the turnip strip with my hand to squeeze out the excess water

Step 5

After the radish strips are packed, tighten the bag mouth, tie the bag mouth with a strong and heavy rope, hang it in a ventilated place to control the water, open the bag mouth after the water is controlled, take out the radish strips, spread them evenly, and put them in a ventilated and sunny place to dry

Step 6

Dried radish strips for two days

Step 7

Dried radish should be stored in a ventilated and dry place

Step 8

Now start to make dried radish pickles. Soak 150g dried radish in cold water for ten minutes. Wash it several times to remove the salt during pickling and the peculiar smell during drying. It is appropriate to wash it until the water is clear

Step 9

After washing the dried radish, remove the water, control the water slightly, add refined salt, white sugar, chicken essence, chili oil, raw soy sauce and black sesame to taste, and finally sprinkle white sesame, put it in the fresh-keeping box, refrigerate it in the refrigerator, and take it as you eat