Complete Collection of Pickling Methods for Dried Radish and Pickle

1. Air-dried radish: Slice the dried radish, then cut one knife at the same time and two knives at the other, and cut it into a W shape. The cut part in the middle is hung on a clothes rack or drying rack to dry. Air drying for 2-3 days. The advantage of air-dried radish is that it is windy, dry and cold in winter, and it dries faster, so it can be dried in large quantities.

2. Pressing dried radish: Cut dried radish into pieces and then cut into strips. First, marinate some water with salt. The device for pressing dried radish needs a filter bag, which contains shredded radish, a water container and a flat frame that can leak water. Put the shelf in the water container and put the bag wrapped with radish strips on it. You also need to find some heavy objects to press on. Press 1-2 at night to squeeze the water out of the radish. The advantage of pressing dried radish is that this method is the fastest, and it can be done in one or two nights. The disadvantage is that the device is not easy to assemble, and the dried radish is not completely dehydrated and difficult to store. Eat when you need it.