How to pickle white radish

How to pickle white radish? I believe there are still many friends who don’t know how to pickle white radish. Please see the detailed introduction below.

White radish pickles

Dried radish. A vegetable with a unique flavor. Rich in vitamin B, it has a higher iron content than other foods except daylily. Dried radish is called preserved radish in Chaoshan. It is salty, fragrant and crispy, helps digestion and stimulates appetite. It is one of the three treasures of Chaoshan, along with Chaoshan pickles and fish sauce. Shanghang dried radish is golden in color, tender in skin and crisp in meat, sweet and delicious, and has been famous since the early Ming Dynasty. Today, "eating dried radish" has become a popular saying on the basketball court, meaning that when playing basketball, the fingers are accidentally injured, the joints are red and swollen, and the shape is like dried radish.

1) You can choose green-skinned radish or white-skinned radish. Wash it without peeling it, and cut it into long strips as thick as a finger.

2) In the north in winter, it will dry very quickly on the heater, about 2 days.

3) The dried radish must be dried thoroughly. I have eaten others', but they are not crispy enough because they are not dried enough. The principle is that they become crispy and refreshing only after being dried thoroughly and absorbing the rich vinegar juice.

Summer chili oil

1) The ratio of Sichuan pepper powder to chili powder is about 1:5. Of course, if you like spicy food, you can add more Sichuan peppercorns, and if you like spicy food, you can add more chili powder. You can adjust these by yourself.

2) You can choose any type of oil. Add chili powder, pepper powder, and salt to the cold oil, then slowly heat it until the oil boils, then fry it on medium-low heat for 5 minutes until the aroma comes out, then turn off the heat. Stir it with chopsticks during the process. Let it cool and bottle it.

3) You can also add some sesame seeds to the fried chili oil to make it fragrant.

Pickled radish sauce

400ml aged vinegar (or rice vinegar), 400ml soy sauce, 2 liters of water, 2 spoons of 23-spice powder (five-spice powder is also OK), 2 star anise (optional), 2 cups of rock sugar (200ml measuring cup), some chili oil (according to your taste)

1) Put all the ingredients except the chili oil into the pot, bring to a boil and continue to cook for 10 minutes to let the sour taste of the vinegar dissipate and the spices and sauce blend better.

2) Let it cool after cooking and set aside.

3) This amount of soup can soak about 600g of dried radish. It is the dried radish that has been dried, not the raw radish.

4) First, coat the dried radish with a layer of chili oil, then put it in a bottle, pour in the cooled sauce, and soak the dried radish. Seal it for about 3 days before eating. The dried radish will expand after fully absorbing the sauce, so don't fill the bottle too full, and leave some space.

5) You can add some sesame oil and sugar before eating.