The best spiced radish is made from fresh, slender radishes with a thin white skin and crisp, juicy flesh. It's ideal to harvest them after the first frost, as this reduces their pungent smell and increases their natural sweetness. The preparation process involves careful selection and traditional methods that enhance both flavor and preservation.
To begin, you'll need 100 kg of fresh radishes, along with 8–10 kg of salt, 200 grams of alum, 14 grams of pepper powder, 56 grams of fennel, 42 grams of licorice, 28 grams of cinnamon, 63 grams of cloves, and a small amount of sorghum liquor. These ingredients work together to create a balanced, aromatic spice blend.
Once the radishes are selected, they should be washed thoroughly and trimmed by removing the roots. Then, cut them into long strips about 5–7 cm in length and 1.7 cm in width. Spread them out in a large marinating container and let them sit for two days. This step helps draw out moisture and prepares the radishes for the next stage.
For the marination process, layer the radishes in the container and sprinkle salt over each layer. To help the radishes become more tender and sticky, crush the alum into a fine powder and mix it evenly into the salt. Place a piece of bamboo on top of the radishes and press down with a stone. The next day, flip the container upside down so that the radishes are evenly coated with the salt mixture. Repeat this process daily to ensure uniform absorption of the brine.
After three days of marination, remove the radishes and spread them out in the sun for 3–5 days. Make sure to turn them frequently to dry evenly and avoid spoilage. Protect them from rain and dust during this time. The radishes should be dried until they reach about 60–70% dryness, which gives them the perfect texture for the next step.
Now, prepare the spice mix. Combine the pepper powder, fennel, licorice, cinnamon, and cloves in the specified proportions to make a fragrant five-spice powder. Once the radishes are fully dried, mix them with the spice blend and place them in a clean, airtight container. Before sealing, add a layer of dill, a little salt, and a splash of sorghum liquor to enhance the flavor and aid in preservation.
Store the container in a cool, dark place for 30–40 days. During this time, the flavors will deepen and develop, resulting in a delicious, aromatic spiced radish that can be enjoyed as a snack or side dish. This traditional method not only preserves the radishes but also transforms them into a flavorful and nutritious treat.
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