The best spiced radish is made from fresh, slender radishes with thin white skin and a crisp, juicy core. These radishes are ideally harvested after the first frost, as this reduces their pungent odor while increasing their natural sweetness. The result is a milder, more flavorful radish that's perfect for pickling. Here's how to make it:
(1) **Ingredients Ratio**
For every 100 kg of fresh radish, you'll need: 8–10 kg of salt, 200 grams of alum, 14 grams of black pepper powder, 56 grams of fennel seeds, 42 grams of licorice root, 28 grams of cinnamon, 63 grams of cloves, and a small amount of sorghum liquor.
(2) **Preparation**
Wash the radishes thoroughly and trim off the roots. Cut them into long strips, about 5–7 cm in length and 1.7 cm in width. Spread the slices in a large marinating container and let them sit for two days. This allows the radishes to begin absorbing the flavors and softening slightly.
(3) **Marination**
Layer the radishes in the container, sprinkling salt between each layer. To help the radishes become firmer, crush the alum into a fine powder and mix it evenly into the salt. Place a piece of bamboo on top and press down with a heavy stone. Turn the container upside down the next day to ensure even salt distribution. After flipping, continue pressing with the stones to maintain firmness.
(4) **Drying**
After three days of marination, remove the radishes and spread them out in the sun for 3–5 days. Make sure to turn them regularly to dry evenly. 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.
(5) **Spicing and Aging**
In a separate bowl, mix all the spices—black pepper, fennel, licorice, cinnamon, and cloves—into a fragrant five-spice powder. Once the radishes are sufficiently dried, mix them with the spice blend. Layer the spiced radishes in a jar or container, adding a layer of dill at the bottom. Sprinkle a little salt and a dash of sorghum liquor over the mixture. Seal the container and store it in a cool, dark place. Let it age for 30–40 days, allowing the flavors to fully develop and deepen. The final product will be a deliciously spiced, aromatic radish that’s both tasty and long-lasting.
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