How to pickle dried radish in Fuqing

To pickle dried radish, you need to select good radish first. There are many varieties of radish, in terms of color, the common ones are white radish, carrot, purple radish, green radish, red radish, and a kind of radish with white skin and purple flesh (red flesh), and the most suitable one for pickling dried radish is, for example, white radish shown in Figure 1 below.

Step 2:

To make good dried radish, you need to choose white radish. Choose the kind of white radish that is crisp and juicy, not the kind of white radish that is dry in the middle, that is due to the drought and lack of water at the end of the harvest, and the dried radish will not be crispy, but also tasteless. Don't choose the kind of radish that has a flowery center, that's poisonous. Don't pick up the kind of radish that has been plucked for a long time. It is better to choose the white radish that has been plucked up for less than a week, and it is better to pickle it as you pluck it. Don't choose the old radish that has blossomed in the ground, because it has tendons in its skin, which makes it very unpalatable.

Step 3:

Pickled white radish also choose a good weather, in a sunny day pickling. Without good weather to dry, it is easy to make dried radish moldy and rotten. It is best to pickle the dried radish when it is high and clear in the fall.

Step 4:

When the weather is good, remove the seedlings from the selected white radishes and wash them. Cut the dried radish lengthwise into long, even pieces, usually two to three fingers wide, or 3 to 5 centimeters wide. Smaller radishes can be left uncut, and you can't cut the radish strips too thin, otherwise the dried radish will be tough and not crispy. Cut radishes can be dried for a day to remove some of the moisture and to make them soft and easy for the containers to hold when pickling. Note that the chopper used to cut the radish should not be greasy.

Step 5:

Find a glass jar of appropriate capacity, a tile jar or a tile jar will do, wash and dry. The container should not be greasy. Prepare a certain amount of coarse salt, inexperienced can also use refined salt. There is also coarse salt on the market for making pickles, you can buy this kind of salt exclusively.