Raw material formula: 100 kg of radish, 8-9 kg of salt.
Production methods: Start by washing the radishes thoroughly. Then, add 5-6 kg of salt per 100 kg of radish and layer them in a jar or wooden barrel, placing a layer of salt between each layer of radish. After about 7-8 days, the radishes will begin to dehydrate. At this point, they are dried until they reach the desired firmness. The final weight is usually around 50% of the original. Once dried, the radishes are soaked in a 5% saltwater solution overnight, then sun-dried until they turn golden yellow. For every 100 kg of radishes, add 3 kg of salt and mix thoroughly—this helps enhance flavor and preservation. Finally, after the last step, sprinkle a layer of salt on top, cover with bamboo leaves, seal with yellow mud, and store the jar in dry fine sand for several months. This method ensures long-term preservation without spoilage.
Product features: This preserved radish has a strong aroma, crisp texture, and delicious taste. It can be used in various cooking methods such as stir-frying, simmering, or even with oyster sauce. When paired with pork, fresh eggs, onions, and garlic, it becomes a real delicacy. If you prefer a sweeter and tangier version, simply soak the radish in water to reduce the saltiness, then add sugar and vinegar for a refreshing sweet-and-sour flavor that’s perfect for hangovers or as a side dish. Its versatility makes it a valuable addition to any kitchen.
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