Homemade radish

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The radish that is bought, then the green leaves are washed and skinned

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(a) To open up one quarter of the petals of the radish, a smaller half-breaker, and place it in a large bowl, one spoon with salt, even with a hand grip, 15 minutes of silence, pouring back into the water, one spoon with salt, then scratching, 15 minutes with static, pouring into the water that is seep, then about 30 minutes with the water that is plumb, and then pouring into the water that is soaked again and again until it does not leak

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(b) Dry or dry in large sifts

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In the dryer

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baking to the inside is basically dry, as illustrated

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(b) When water is emptied, boiled, dryed with hands, oiled with vegetables of about a spoon, and slowly dried with fire first

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(b) The drying of the radish and the opening of the middle space, the opening of the fire, the addition of chili crumbs and the fragrance

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Pairs are flat, tasted, salty enough to order about a third of the fine sugar, and evenly。

1. When selecting ingredients, it is naturally best to choose long, large white daikon radishes, as they are easier to peel and cut into strips. If those are not readily available, you can settle for flat round radishes, although their skin is slightly thicker. If those are also hard to find, buy cherry radishes; peeling them is a bit more troublesome, but they are fresh and easy to find in Western supermarkets. 2. If you plan to eat them soon, you do not need to dry them too thoroughly; if you want to preserve them for a longer time, consider drying them further, as too much moisture is unfavorable for storage. 3. When cooking, it is convenient to add chili flakes, but you can also add dried chilies and fresh chilies.