How to pickle Chaoshan dried radish

It is very popular to eat spicy food in Chaoshan area. The most common one is Chaoshan dried radish. The usual pickling method is very simple. First, cut the radish into strips and expose it to the sun for about 3 to 5 days. Clean out the moisture in the radish first, and then add seasonings to pickle it. However, you need to pay attention to the pickling process. It is best to prepare a large jar so that it can be more flavorful and store more.

Five characteristics Production characteristics Cut the radish into strips of uniform thickness, expose them to the sun for three to five days, and then pickle them in two batches. The first time, add three pounds of salt for every hundred pounds of white radish, mix well and knead thoroughly, then put into the jar in batches. When filling the cylinder, place one layer at a time, and step on each layer until it is firm. After three days, take the fish out of the tank and sun-dry them for another two or three days. Then carry out the second pickling, adding one and a half kilograms of salt for every hundred kilograms, mix and knead thoroughly, still put them into the jar in batches, pickle for about seven days, and then store them in jars.

The flavor characteristics are due to the careful selection of ingredients, fine processing, golden color, delicious taste, rich aroma, crispy and refreshing taste, and a unique flavor.

Nutritional characteristics: Dried radish also contains a certain amount of sugar, protein, carotene, ascorbic acid and other nutrients, as well as calcium, phosphorus and other minerals that are indispensable to the human body. Dried radish is high in vitamin B and iron, and is a high-end health food, known as "vegetarian ginseng".

Health care features : It can lower blood lipids, lower blood pressure, reduce inflammation, stimulate appetite, clear away heat and promote body fluid, prevent heatstroke, eliminate greasiness, break up gas, resolve phlegm, and relieve cough. Scientists have also discovered that it contains bile alkaloids, which are beneficial for weight loss. It contains an enzyme called saccharifying enzyme that can break down starch and other components in food, promote the body's digestion and absorption of nutrients, and break down carcinogenic nitrosamines.

Pickling method: 1. Wash the white radish and cut it into 0.5cm thick round slices. Then cut the round slices horizontally and vertically into small fan-shaped pieces. Add salt and marinate for 15 minutes.

2. Gently rub the pickled white radish slices with your hands, pour out the radish juice, and put the rubbed white radish slices into a mesh drain basket, press it with a heavy object, place it in a cool and dry place, and let it stand for more than 8 hours.

3. Mix the spicy bean paste, white vinegar, minced garlic, sesame oil, white sugar, Guangdong rice wine, and 150ml of cold boiled water, stir well, and make a marinade for later use.

4. Wash the radish slices with cold water, then put them into a mesh drain basket, press them with a heavy object, and leave them for 1 hour.

5. Take out the processed white radish slices, add the pickling sauce, stir evenly and marinate for 2 days before eating.