Slice fresh radishes into strips, lightly salt them, and sun-dry for one day until semi-dry. This base can be used to pickle radish strips in various flavors. Next, we reveal: A Complete Guide to Pickling Radish Strips.
1. Spicy-Sour Pickled Radish Strips
Main Ingredients: 5000g fresh radishes (washed and cut into strips slightly thicker than chopsticks, about 2 inches long), sun-dried to yield 500g dried radish strips.
Ingredients: 2000g water, 800g vinegar, 100g salt, 250g white sugar, 13-spice blend, chili oil to taste, a pinch of MSG.Place the dried radish strips and chili oil in a pickling container and mix well. Sprinkle sugar over the top, then pour the cooled marinade into the container. Stir once or twice daily (preferably using a dedicated pair of chopsticks) for about 7 days until ready to eat. The result is a sweet-and-sour, mildly spicy pickle with a glossy, pale greenish-white hue tinged with red—a perfect accompaniment for breakfast or dinner.
2. Quick-Pickled Spicy Radish Sticks
Main Ingredients: 5000g fresh radishes, washed, cut into finger-thick sticks, sun-dried into radish sticks.
Supporting Ingredients: 100g oil, 50g chili powder, 25g Sichuan pepper powder,sesame seeds 50g, sugar 100g, salt 150g, vinegar 250g, stewing meat seasoning packet 1, ginger and MSG a pinch, water 2000g.
Method: Rinse dried radish slices in warm water, drain, then transfer to a bowl. Top with Sichuan pepper powder and sesame seeds.
Heat wok over medium-high heat. Add oil. When oil reaches 50% heat, stir in chili powder until slightly browned. Pour in water, add stewing meat seasoning, and bring to a boil. Simmer until flavors meld.Heat oil in a wok over medium heat. When oil reaches 50% heat, add chili powder and stir until slightly browned. Pour in water, add stewing meat seasoning packet, and bring to a boil over high heat. Once fragrant, add sugar and salt. Turn off heat, stir in MSG to taste, then immediately pour hot broth over rinsed dried radish. Mix thoroughly. Ready to eat the next day.
3. Salted Radish Shreds
Main Ingredient: 1000g fresh radish, washed.
Supporting Ingredients: 50g oil, 5 dried chili peppers, 15g Sichuan peppercorns, 3 star anise pods, 10g sesame oil, 50g sugar, 100g salt, 150g vinegar, scallions, ginger, garlic, MSG, soy sauce (small amounts).
Preparation Method:Grate the radish into thin shreds (approx. 3mm diameter). Toss with salt and marinate for about 30 minutes. Squeeze out excess moisture by hand or using a cheesecloth. Heat oil in a wok, then add chili peppers, Sichuan peppercorns, star anise, scallions, ginger, and garlic. Fry until fragrant. Pour the fried spices and hot oil over the radish shreds. Add a small amount of soy sauce, MSG, sugar, sesame oil, and vinegar. Mix thoroughly.The flavor is salty-sweet with a mild spiciness. It can be eaten immediately. The taste improves after marinating for a day. It can be refrigerated and eaten within a week. Revealed: This concludes our guide to making dried radish pickles. We hope our introduction has been helpful. Finally, we wish you good health and all the best this winter.