Raw material formula: 100 kg of radish, 8-9 kg of salt.
Production methods: Start by thoroughly washing the radishes. Then, mix in 5-6 kg of salt for every 100 kg of radish, and layer them in a jar or wooden cask, adding a thin layer of salt between each layer of radish. After about 7-8 days, the radishes will begin to dehydrate. Once this process is complete, they are dried until they reach the desired texture—usually reducing to around 50% of their original weight.
Next, soak the dried radishes in a brine solution with a 5% salt concentration overnight. After soaking, expose them to sunlight until they turn golden yellow. Then, add another 3 kg of salt per 100 kg of radish and mix thoroughly. The more evenly distributed the salt, the better the flavor.
Finally, place a layer of salt at the bottom of the container, cover with bamboo leaves, seal it tightly with yellow clay, and store it on dry, fine sand. This method ensures the radishes can be preserved for several months without spoiling.
Product features: This preserved radish has a strong aroma, is crisp and flavorful. It's great for cooking, simmering, or using in oyster sauce. When paired with pork, fresh eggs, onions, and garlic, it becomes a real delicacy. If you want to reduce the saltiness, you can soak it in water first, then add sugar and vinegar to balance the taste. The result is a sweet and sour, refreshing dish that’s perfect for relieving hangovers.
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