How to make shredded white radish pickles

When making pickled white radish, you need to follow certain steps, because this food can be kept for a relatively long time, and it can also have a certain appetizing effect when your appetite decreases.

Method 1:

Shredded Radish Pickles

1. Wash the radish, cut it into slices as thick as chopsticks, and then cut it into continuous strips as thick as chopsticks. Hang it on cotton thread and dry it in a ventilated place for 4-5 days.

2. Wash away the dust with warm water, squeeze out the water, and shake it loose; add salt and a little white wine, mix well, then add chili powder, pepper powder (if you are afraid of the numbing taste, use a small amount of peppercorns instead), sesame seeds (you can also sprinkle them directly when eating), a little sesame oil, mix well, and put it into an earthenware jar (fill it up and press it with your hands);

3. Seal the jar mouth with plastic wrap (use several layers) and cotton thread, cover the jar lid, and place it in a cool place for about 10 days.

Method 2:

1. Wash the radish, drain the water, and slightly peel off some of the bumps, but don’t peel it. The sour radish with skin is very crisp!

2. Then cut it into small pieces about the thickness of a thumb, put it in a large bowl, sprinkle some salt on it, mix well, and let it sit for a while.

3. After about one or two hours, the radish will release some moisture. We will put the radish and the moisture into a large jar.

4. Cover with lid and leave for about a week. During this period, the radishes will continue to release water. You can use clean, oil-free chopsticks to turn them over appropriately so that they can evenly benefit from the moisture of the pickled water. If you like spicy pickled radish, you can also put a few chili peppers in it.