Specially Crafted Spicy Dried Radish

Wash the radish, dry it with kitchen paper, and cut it into thumb-sized strips or cubes the size of the first joint of a thumb. Place the cut radish strips or cubes in a bowl, add salt, and let sit for 1-2 days.

Put the radish strips or radish cubes into a clean cloth bag or a woven bag (a rice or flour bag works). Use a large basin, place a board inside it, and you can put a bowl or similar object under the board for support. Then place the bag on the board, arrange and flatten it, and place another board on top—it can be an old cutting board. Then fill another large basin with water and press it down. Press for 3 days, flipping the dried radish occasionally, and then continue to press again.

After the dried radish is pressed until soft and no obvious moisture appears on the surface, it can be taken out. Place the pressed dried radish into a container, add salt (taste first before adding to check the saltiness), chili powder, Sichuan pepper powder, sugar, and MSG, and mix evenly to eat. The amount of salt, chili powder, Sichuan pepper powder, sugar, and MSG can be adjusted according to your preference. You can start with a small amount and add more as needed, adjusting until it reaches the taste you are satisfied with.

Put the dried radish product in a sealed container, store it in the refrigerator, and take it as needed.