Authentic spicy dried radish pickling method

Materials

Main ingredient: 10 pounds of red radish

Accessories: pickle coarse salt, a little chili powder, sugar 2 spoons

1, red skinned carrots in the water to soak, and then the mud brush clean.

2, the head and tail cut off, dry a dry, dry until the skin is no water state.

3, cut the radish into petals, you can also cut into thin strips, not too thin on the good, too thin drying will shrink.

4, find a basin, preferably clay pots, will cut the radish put in.

5, pour the appropriate amount of special pickle coarse salt grain, placed 15 minutes, the radish rubbed a little.

6, like the sweet flavor, this time you can add a few spoons of sugar, kneaded by hand for a while.

7, kneaded radish placed to continue to marinate for 2 days, pay attention to diligently up and down a few times, 2 days after the basin will have a lot of brine.

8, spread on the bamboo sieve sun.

9, the night to be put back into the brine to continue to soak overnight, the next day and then continue to fish out of the sun, so repeat until there is no brine, you see me pickled a pot full of sun-dried last so little.

10, the sun until the radish is soft and dry, the pot of brine is almost gone until the time.

11, if you do not want to store too long then do not have to be too dry, fish out and then sunshine to 80% dry degree can be rubbed chili powder, if you like to dry need to be stored for the next year, it is necessary to sun completely dry, add a little pepper and salt fried pepper, chili powder repeatedly rubbed, loaded into a sealed altar for storage.

12, good spicy dried radish, used to porridge, noodles are super rice oh.