How to make flavored dried radish?

Tasty dried radish is sour and crisp, which is appetizing for the next meal.

Dried radish is a traditional food in Chaoshan area, which is deeply loved by local people for its sour, crisp and refreshing flavor. The production process of seasoned dried radish is not complicated. Master the following key steps, and you can also make mouth-watering dried radish.

Step 1: Pick carrots.

The quality of dried radish depends largely on the quality of the selected radish. It is suggested to choose fresh and plump white radish with smooth skin and no damage. White radish is full of water and rich in sweetness, and the taste of dried radish will be more tender and crisp.

Step 2: Wash and dry.

Clean the selected radish, cut off both ends, and then cut into thin slices with uniform thickness. Spread radish slices on a clean bamboo board or grid and put them in a cool and ventilated place to dry. Direct sunlight will make the water in dried radish evaporate too quickly, which will affect the taste. Air-dry until the surface of radish slices is slightly soft and has a certain toughness by hand.

Step 3: marinate and taste.

Slice the dried radish into a clean container, add some salt and mix well. The amount of salt depends on the number of radish slices, generally according to the ratio of 10 kg radish and 1 kg salt. After stirring evenly, press the radish slices with a heavy object and marinate for 1-2 days. During this period, radish slices will separate out a lot of water and marinate for taste.

Step 4: air drying and fermentation.

After the radish is pickled and savored, take out the radish slices and drain the water. Then hang it in a cool and ventilated place to dry, which usually takes 2-3 days. Air-dried radish slices will become drier and darker. In the process of air drying, radish slices will naturally ferment and produce a unique sour taste.

Step 5: Sealed storage.

Air-dried dried radish is put into a sealed container and stored in a cool and dry place. Flavor dried radish can generally be preserved for about half a year, and with the passage of time, the taste will be more mellow.

Tips:

The thinner the radish slices are cut, the shorter the pickling time will be.

Don't overlap radish slices when air-drying to avoid water evaporation and affect the taste.

Seasoned dried radish can be used with various dishes, such as rice porridge, stir-fried dishes and cold dishes. Sour and appetizing, with unique flavor.