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Pickled radish strips
Thick radish strips are sun-dried until chewy, then seasoned and left to pickle for a week, gaining a satisfying bite best finished with vinegar and sesame oil.
Instructions
- 1
Wash the radishes and cut them into thick strips, then put them outdoors to dry until they are about 70-80% dried. (The radishes I used are relatively large ones)
- 2
It's probably about done once it looks like this.
- 3
Wash the radish in warm water and drain the water.
- 4
Mix all the seasonings with the radish, put them into a fresh-keeping box, marinate for about a week, and then it can be eaten.
- 5
Add an appropriate amount of aged vinegar and sesame oil when eating, and the taste will be even better.
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Ingredients
Main Ingredients
- white radish1 piece
- Baijiu1 spoon
- Pixian bean paste1 spoon
- Thirteen Spicesto taste
Seasonings
- Salt1 tsp
- white sugar1 spoon
- Black vinegarto taste