1. Soak the red radish in water first, then scrub the mud
2. Cut off the head and tail and let it dry until there is no water on the skin
3. Cut the radish into petals, or into thin strips. Don’t be too thin. If it’s too thin, it will shrink.
4. Find a pot, preferably a clay pot, and put the cut radish in it
5. Pour in an appropriate amount of coarse salt for special pickles, leave it for 15 minutes, and rub the radish
6. If you like sweetness, you can add a few spoonfuls of sugar at this time and rub it with your hands for a while
7. The kneaded radishes are left to marinate for 2 days. Be careful to turn them up and down several times. After 2 days, there will be a lot of brine in the basin.
8. Spread on a bamboo sieve to dry
9. In the evening, put it back into the brine and continue to soak overnight, and then continue to remove and dry it the next day. Repeat this until there is no brine. You see, I marinated a big pot and dried it just a little at the end.
10. Dry until the radishes are soft and dry, and the brine in the basin is almost gone
11. If you don’t want to store it for too long, you don’t need to dry it too much. Take it out and sun it to 80% dryness to rub the chili powder. If you want to store it for the next year, you need to dry it completely and add some pepper powder and salt to fry. The salt and pepper and chili powder are rubbed repeatedly and stored in an airtight jar.
12. The prepared spicy dried radish, used for porridge and noodles, are super savory.
13. Finished picture appreciation
Tips:Although dried radish is served with rice, eating too much pickles is harmful to your health, especially spicy dried radish. Too much consumption can cause constipation. People with high blood pressure, diabetes, pregnant women, constipation, and hemorrhoids are advised not to eat it.
