How to make Hakka traditional pickled radish sticks How to make Hakka traditional pickled radish

1, white radish appropriate amount, pickling coarse salt appropriate amount.

2, white radish washed

3, pots and buckets cutting board chopper should be washed, boiling water over again, especially oil-free.

4, cut and dry for a day to remove moisture, and then salt pickle at night. Put high blowing air.

5, after a day in the sun a lot less moisture, can not hit the dew, every afternoon to collect.

6, the first day and night to recover, put coarse salt repeatedly rubbed.

7, rubbing to salt melt some. All loaded together to rest overnight.

8, the next morning:find a clean place to dry a little, pickled out of the water poured.

9, the next night: and back to sprinkle some salt and then repeatedly rubbed, rubbed soft and left overnight.

10, the morning of the third day: and dry up, put the coarse salt twice on the almost ready, for three consecutive days every night to come back to rub, the morning out of the sun. Until the sun is dry. As dry as possible, you can put in a bottle or bag. There is a layer of salt on the surface, and it needs to be soaked before eating.