Pickling process of Tohoku Robucho

Materials/Tools

Daikon radish (green radish, carrot can be used). Seasoning: salt, chili powder, pepper.

Method

1

Cut the radish into strips.

2

Marinate with salt for half a day.

3

After pickling, place the radish strips in the sun to dry out the water. Be careful not to dry the radish too much, the dried radish made by too much drying will be hard and will not taste good

4

Collect the dried radish into a container, and evenly rub chili powder and pepper on the dried radish.

5

Put the dried radish into an airtight container and place it in a cool place (preferably at a temperature lower than 10 degrees Celsius) to marinate for about half a month.

6

Sample dried radish is marinated. When eating, take a little dried radish, add soy sauce, vinegar, sesame oil and mix well, then you can eat.