Do you copy the pickled radish strips with water or use salt sand first?

Blanch the radish strips with water before pickling, because your radish strips will be more brittle.

Method for pickling radish strips:

Be sure to choose carrots with enough water. Don't think about the shriveled ones. Wash the radish you bought, cut it in the middle, then cut it into small pieces and put it on the balcony to dry. However, you should also choose good weather when drying radishes. If the sun is strong, it will dry in about three days. If it rains, you should put away the dried radish in time to prevent it from getting wet.

After dried radish, wash the surface with clear water and then blanch it. After blanching, put the dried radish into a clean basin, add some salt, and rub the dried radish with your hands, so that no dried radish contacts the salt evenly, which will make the dried radish taste more crisp and tender.

After the dried radish softens and comes out of the water, pour out the salt water, control the dried radish, and then take it to the balcony to air dry for 4 hours. After the dried radish is air-dried, put it into a clean container, add chopped red pepper, pepper powder, sesame seeds and spiced powder, stir well together, then add a proper amount of rice wine, and then seal and marinate for about 10 day.

Therefore, the dried radish should be blanched before pickling, so that the pickled dried radish will be crisp and tender, and it will not be firewood to eat. Moreover, the dried radish pickled with rice wine will have a faint bouquet and can also play a role in sterilization, effectively extending the shelf life of dried radish.