What's the best way to pickle radish and pickles?

Dried radish pickles are home-cooked dishes made of radish. Drying dried turnips and pickles is usually carried out after the cold weather, and it has to go through three processes: drying, pickling and storage. Dried radish and pickles are salty and crisp. I usually use kohlrabi to dry kimchi.

Practice: 1, radish washed and naturally dried, cut into long strips. Put it in a clean pot without oil, then sprinkle with salt (fine or coarse), knead and marinate for about three days, take it out and dry it until the radish feels curly and elastic.

Exercise 2. Wash the radish, cut it into long strips with skin, and then dry it until the surface moisture is gone. When the radish is soft, rub it evenly with salt, and then marinate it in a jar for a few days. After the radish strips turn yellow, take them out and dry them until they are suitable.

It is not easy to leave it in the air for a long time because it is too wet. If it is too dry and tastes hard, you must master the dryness when drying. Generally speaking, it is best to feel with your hands and be elastic. The radish is dry. Turn it over every few hours. Put a piece of gauze on the upper mask and keep it clean. Cover the dried radish, seal it and keep it with you. When taking dried radish, be sure to prepare a pair of clean and oil-free chopsticks.

Exercise 3. Put the dried radish into an oil-free basin and wash it with clear water. Boil the boiling water in a clean pot, add the dried radish for about seven or eight minutes, and then take it out to dry. Prepare a clean oil-free basin and put the dried radish into the basin. First, pour the right amount of soy sauce into the radish and stir it evenly, as long as the radish is evenly colored. Secondly, sprinkle a proper amount of pepper powder, star anise powder and pepper powder on the radish and stir evenly for more than two hours before eating. Dried radish with seasoning should be eaten for half a month or a month, otherwise it will go bad.