Hunan spicy dried radish pickling method

One of the favorite dishes for many people in Hunan Province is dried radish. The spicy dried radish in Hunan Province has a very spicy taste. It is not made with chili powder, but is soaked in chili water. This kind of dried radish tastes very good and goes well with rice. It tastes best with rice. Let us take a look at the pickling method of Hunan spicy dried radish.

Spicy dried radish ingredients : 2 white radishes

Accessories: 15g salt, 20g dried chili

Method: 1. Wash the white radish, cut it into small strips with the skin on, and put it in a colander to dry for 2-3 days.

2. Wash the dried radish strips to remove dust and soak them in clean water for about 30 minutes.

3. Wrap the soaked dried radish with gauze, squeeze out the water, and put it in a large bowl.

4. Add salt and knead it evenly with the dried radish. Put it in the refrigerator for 7-8 hours until it absorbs the flavor.

5. Grind the dried chilies into powder using a food grinder, mix them with the dried radish, press them tightly in a vacuum preservation bowl, cover tightly, and put them in the refrigerator.

6. Marinate for about 15 days.

Tips 1: In addition to choosing white radish, it is also better to choose pink long strips of radish for better taste.

2. The amount of salt in the dried radish does not need to be too heavy, just enough to taste salty.

3. The pickling seasoning only requires salt and chili powder, but no pepper powder. According to the elderly, the dried radish will not be as crispy if pepper powder is added. I have never tried it, so why not try it one day? The dried radish can be eaten directly after being pickled, or you can add vinegar, sugar, sesame oil and other seasonings according to your taste. Add as much as you want to eat.

4. During the pickling process of dried radish, the nitrite will rise and then fall, and will gradually decrease after fifteen days, so the pickling time should be more than ten days.

5. You can adjust the amount of chili according to your taste. The amount of chili I put in is the version that people who love spicy food like.

6. When drying radish, in addition to cutting it into small strips and drying it directly, you can also cut it into thin slices and then cut it into small strips and dry it with cotton thread or clothes hangers. I compared the effects of the two drying methods. After one day of drying, the dried radish dried on the clothes hanger was significantly faster than that dried directly.

Korean cold radish ingredients: 35g radish, 1 serving of sauce. Method: Sauce: mashed garlic: 1/2 tsp, ground ginger: 1g, sesame seeds: 1/2 tsp, sugar: 1 tbsp, Korean chili powder: 1 tsp, plum juice (optional): 1/2 tsp, soy sauce: 1/3 tsp, sesame oil: 1 tsp (5g), Korean anchovy fish sauce (????): 1 tbsp (15g), Korean chili sauce: 1.5 tsp. Soak the radish in water for about half an hour. After wringing out the dried radish, add in all the seasonings and mix well. Serve.