Homemade Dried Radish

Name: Homemade Dried Radish
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 7 stick radish; as needed Garlic; as needed Ginger; as needed Soy sauce; to taste Sugar; to taste MSG

Radish pieces are layered with salt to draw out moisture, then sun-dried for days and refreshed with boiled water, resulting in springy, savory dried radish for stir-fries.

0 minNewMedium Pickled & Preserved Pickle Garlic Flavor

Instructions

1
Clean the radishes, first cut them into long slices about one centimeter thick, then make two cuts, one into continuous strips (this step is for easier drying), layer with salt and then radishes, marinate for two hours, turning them from bottom to top in between so that the radishes are fully immersed in the salt. Then pour out the brine, and dry for 2 days (2 days under the sun on a sunny day, 3 days if cloudy without sun).
2
Put away the radish, rinse it with plain boiled water (note, drinkable cooled boiled water) (this is to wash off the dust from drying), then wring it dry.
3
Cut into small pieces and set aside (please excuse the uneven sizes).
4
Boil the pickling sauce: 7 radishes, 7 tablespoons of soy sauce, 6 tablespoons of vinegar, 4 tablespoons of sugar, 2 teaspoons of salt, 1 teaspoon of MSG. Boil on high heat, then set aside to cool (there is no fixed ratio here; you can taste and adjust the seasoning while pickling).
5
2 small chili peppers, an appropriate amount of ginger (can be omitted if you don't like the taste of ginger), an appropriate amount of garlic.
6
After the seasoning sauce has cooled, add it to the chopped radish and mix it. Marinate for 1–2 hours.
7
When bottling, shake the bottle up and down (to make the radish on top absorb the juice).
8
The best companion for porridge o(*￣︶￣*)o