Pickled Radish
1.
After buying the radish, first rinse with clean water to clean the soil on the surface of the radish, then put a chopstick under the radish, and slowly cut with a knife, not too thick, cut from the beginning to the end, and then turn to continue cutting. Cut into radishes.
2.
The salt used to pickle radishes is large-grain salt, which is much coarser than the refined salt we use at home, and the particles are relatively large, so that you can slowly marinate the radishes thoroughly. Just put a layer of large-grain salt on the bottom of the basin. Put a few large radishes on top, and sprinkle large grains of salt on the radishes. You can rub it with your hands to spread the salt evenly on the surface of the radishes. Put another layer of radishes and sprinkle with salt. Repeat this procedure. Filled with cut radish.
3.
After a day or so, the salt will kill the water in the radish, and this water must be poured out.
4.
Take out the radishes and hang them on the rope that was set up in advance. Just wait for the north wind to blow to dry the moisture in the radishes.
5.
After a few days, the moisture in the radishes is blown dry by the north wind, and then it can be preserved. Of course, in about three days, you can eat it directly.
Tips:
Pickled radishes should use large grains of salt instead of refined salt. One is that the cost is high, and the other is that the salt is too fine to be suitable for pickling vegetables.
