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Method:
Rinse radish well, halve open and cut
into thick small slices. Let air dry in a well-ventilated place
for about 2 days. Then rub with salt and marinate for 3 days.
Drain well and let dry again for 1 day. Marinating the radish
with the skin on will make it crunchier. It is quite wasteful to
discard the skin and doing so will not improve the taste. After
drying it again for 1 day, rub it with salt and marinate for 3 more
days. Drain well and let dry again for 1 day. Combine
radish slices and seasonings together, remove to container and sit for
1 week until flavor is well absorbed. Serve.
Note: When drying the
radish slices, cover with a sheet of cheesecloth to prevent the dust
and dirt from sticking to the radish slices, because the radish slices
will not be rinsed again until the whole process is over.
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