Spicy Dried Radish
Overview
Northern pickles are a must-have side dish at home, but I don’t feel safe buying them outside. It’s the radish season, so I pickle them at home. It’s hygienic, clean, and delicious. The pickles are simple to make and have a good taste. A bowl of porridge with homemade spiced spicy dried radish is simply a delicacy in the world. The amount of ingredients used depends on the amount of radish. Add salt. The ratio of allspice and chili powder is 1:1:0.5. If you like it spicy, you can add more. If you don’t like it, you can leave it out. This recipe is slightly spicy. You can also use white radish instead. Remember to peel the green radish or white radish. The taste will be better when pickled with the skin on.
Tags
Ingredients
Steps
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Wash and dry the green radish
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Then cut the skin into finger-thick strips
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Place it on a clean board to dry for one day
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If there is no moisture when drying, just observe and see if the radish strips are drying
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Prepare an appropriate amount of pickling ingredients: salt, five-spice powder, and chili powder in a ratio of 1:1:0.5
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Put the dried radish into a clean, water-free and oil-free intoxicating basin, pour in the marinade and start massaging it so that each radish strip is evenly coated with the marinade, cover and marinate for about a day
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Hang each radish strip evenly like this
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After pickling, dry for a second time for one day until the radish skin becomes wrinkled. Put it in a sealed and clean utensil. Do a few more at a time. It can be taken at any time with clean, water-free and oil-free tongs or chopsticks to prevent the dried radish from deteriorating due to unclean utensils. Generally, it can be eaten after a week of marinating
