Crispy dried radish

Wash the white radish clean.

Cut the radish into cubes like this.

Add salt to draw out the excess water.

After letting it sit for two hours, a lot of moisture was released (for 10 jin of radishes, I used about 150 grams of salt).

Squeeze the radish with your hands to remove the water. If possible, you can also put it in a bag, twist it, and use a stone to press out the excess water.

Sun-dried for two days is basically fine. If you want it crispier, you don't need to dry it too much.

After sun-drying the radish for two days, wash it with boiling water and squeeze out the water.

Add an appropriate amount of salt (according to personal taste), knead evenly, then sun-dry for about two hours, sprinkle with chili powder and mix well, and it can be put into jars.

Finished product (it's best to store it in a small jar in the refrigerator, it won't go bad for a year).