How to pickle dried radish

White radish: 4, salt: 3 tablespoons.

1. Wash the radish to remove the head and tail, and remove the whiskers from the radish with a knife.

2. Cut into thick slices (2 cm thick).

3. Then cut it into long strips (don't cut it too thin, it will shrink when it dries).

4, directly spread on the balcony marble to dry. (Use a basket or sieve to suit local conditions. If it doesn't rain, don't take it back at night, and air dry naturally. If you dry it outdoors, bring it back at night and dry it the next day.

The next day, the radish strips were a little soft. Put it in a larger pot, sprinkle with 3 tablespoons of salt and rub it back and forth ten times until the salt particles dissolve and the radish strips absorb the salt evenly. Let it stay overnight.

6. The next day, spread it on the marble again and dry it until both ends of the radish strip are rolled up and most of the water is volatilized.

7. Tie it tightly with a fresh-keeping bag and put it in the refrigerator.

8. Dried radish is ready.