Five-Spice Dried Radish

Name: Five-Spice Dried Radish
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 2 piece white radish; 1 tsp Five-spice powder; 1/2 tsp Sichuan pepper powder; 1 tsp Sugar; 1 tsp Salt

Salted radish pieces are slowly dehydrated until half-dry, yielding a pleasantly chewy, five-spice seasoned condiment that keeps well and pairs nicely with rice or congee.

0 minNewEasy Pickled & Preserved Mix Five Spice

Instructions

1
Cut the white radish into pieces, sprinkle with salt, and let it sit for 1 hour. The amount of salt should be slightly more than what you usually use when stir-frying.
2
Radishes will release some water when pickled, drain the water.
3
Place the radishes on the mesh of a food dehydrator to remove some of the moisture, or you can also simply sun-dry them until they are half-dried. They don't need to be too dry, as overly dry radishes are too hard to eat.
4
Set to 75 degrees and dry for 6 hours.
5
Radish dried to half-dry.
6
Add the fragrant powder and Sichuan pepper powder to the pan, stir-fry over the lowest heat until fragrant, about 10 to 20 seconds, just until the aroma comes out.
7
Put the sugar and the stir-fried five-spice powder and Sichuan pepper powder together into the radish, knead it a bit, so that the powder evenly coats the dried radish.
8
Grab the mixed dried radish.
9
Pack it into a clean bottle and press it down a little by hand.
10
Wait a couple of days before eating, so the dried radish can fully absorb the flavor.