How to remedy dry and sticky radish?

The remedy for sticky dried radish is to take it out, wash it with clear water and pickle it again.

Pickled dried radish is best put in a plastic bag and then stored in the refrigerator. In addition, check the weather forecast before making pickled dried radish, because bad weather will also lead to pickling failure. The weather is not dry enough for the water to evaporate, which leads to mildew. If the discoloration is not serious, put it on the heating to dry, and it will be very dry in about one night, and bag it.

Soak in water before eating, it will soften. If it is not heated, try the dried radish first to see if it feels gluten. If there is, rub it with salt until the water begins to come out, and then marinate it directly with seasoning. If there is no feeling of tendons, and the weather doesn't look dry and sunny, you can't eat it if you leave it for too long and there are many mildew spots.

Introduction of dried radish

Dried radish refers to dried radish, which is a unique, easy-to-preserve and popular dried vegetable in China. Dried radish is called pickled mustard tuber in Chaoshan, salty and crisp, and it is also called Chaoshan three treasures with Chaoshan pickles and fish sauce. Shanghang dried radish was golden in color, tender in skin and crisp in meat, sweet and delicious, and enjoyed a high reputation in the early Ming Dynasty.

Dried radish is usually made in winter solstice, and it goes through three processes: drying, pickling and storage. Pull out the radish, wash it, expose it to the sun, then surround it with salt, fill it with a layer of radish and a layer of salt, then cover it, press on a big stone and take it back at night.