How to dry white radish

Winter is the harvest season for white radishes. Many rural farmers will plant a lot of white radishes because the radishes that cannot be eaten are difficult to preserve, so they can be dried into dried radishes and eaten as a side dish. However, there are certain skills when drying white radish, because some people find that white radish is very easy to mold during the process. So what is the method for drying white radish?

There is no need to string large amounts of dried radishes together for drying. It is better to cut them into strips for drying. The suitable temperature is 10 to 20 degrees, which is just right in Beijing at the end of October. Radishes in autumn are of the best quality, taste the best, and are the cheapest. This is the best season for drying radishes, and the dried radishes produced are of the best quality.

Method 1:

Wash the radish and cut it into radish pieces (strips) of uniform size and thickness; marinate with appropriate amount of salt for half a day to a day; spread it out in the sun to dry.

Method 2:

Wash the radish and let it dry naturally, then use a knife to cut the radish into long strips like cutting watermelon. Put all the radishes in a clean bowl or jar without any oil on it, then sprinkle with salt (fine or coarse salt is fine). Leave it for about three days, then take it out and dry it in the sun until the radishes are curled and still elastic when touched.

Method 3:

Wash the radish, cut it into long strips with the skin on, and then dry it in the sun until the moisture on the surface is gone. When the radish becomes soft, rub it with salt and marinate it in a jar for a few days. When the salt is gone and the radish strips turn yellow, take them out and dry them until they are suitable.

There are basically a few ways to dry radish. The drying time can be based on your preference. If you don’t like it too dry, dry it for a few days less. However, if it is dried too wet, it will not be easy to store for a long time. If it is too dry, it will be difficult to chew, so you must control the dryness when drying. Generally speaking, the best texture is the one that feels elastic when touched.

In addition, during the drying process of dried radishes, turn them over every few hours. You can also cover it with a piece of gauze and let it dry in the sun for a few more days to prevent dust and flies from falling on the dried radish. The dried radish should be stored in a sealed container and taken out when needed.

If you want the dried radish to taste better, you can marinate it with seasonings. Here’s how:

Collect the dried radishes and put them in a basin and wash them with clean water, because dust will fall on them during the drying process. Then take them out and put water in another pot to boil. Then put the dried radishes in for about seven or eight minutes, take them out and dry them in the water. During the drying process, prepare the necessary containers and materials.

Prepare a clean, oil-free bowl. Add chili powder (does not need to be too finely ground), anise powder (star anise powder), and soy sauce. Put the dried radish into a bowl, then first pour soy sauce on the radish and stir evenly. The amount of soy sauce depends on the number of radishes. Generally, it is enough to color the radish. Secondly, sprinkle chili powder and aniseed powder evenly on the radish, stir evenly, and leave it for more than two hours before eating.

When taking out the pickled dried radish, you must use a special pair of chopsticks, because if it is stained with oil, it will go bad quickly. Also, when storing, the pot must be covered with something but it must be breathable. The dried radish with seasonings must be eaten within half a month or a month, otherwise it will become moldy.