How I Go Through 50 Lbs of Daikon Radish with This Recipe

🔪 BROWSE MY KITCHENWARE - 🎉PURCHASE MY 3 PC DAMASCUS KNIFE STE - 🥢 PRINTABLE RECIPE - ❤️ SUPPORT THE CHANNEL - This recipe is from my grandmom. She preserves tons of radishes during harvest season. It is so tasty, and she even sells it at the farmer’s market. Now I live abroad, and this is one of the things that I crave the most, so I decided to preserve 50 lbs. However, you don’t have to make that much. I wrote the measurements for making only 5 lb of daikon radish. By the way, for those who can’t find daikon radish, use carrot instead. I have tried it, and it came out just as delicious. INGREDIENTS 5 lbs of daikon radish or regular carrot 4 tbsp of spicy chili flake or to your taste (Amazon Link - ) 2.5 tbsp of mild red chili powder (Amazon Link - ) 1 tbsp of sugar 2 tbsp of salt 1 tbsp of sichuan peppercorn powder (Amazon Link - ) 1/3 cup of minced garlic 2.5 tbsp of minced ginger 6 Thai bired chilies, diced 4 scallions, diced 1/3 cup of vegetable oil (Amazon Link - ) INSTRUCTIONS Wash the daikon radish by rubbing it with a soft sponge. Sand might be stuck between the stems, so be sure to rinse it thoroughly. No need to peel the skin and discard the radish stem as they are editable. Cut all the radish into thick and long sticks, like the size of your forefingers. Use one of the methods below to dehydrate the radish: Dehydrator Method (recommended): Line all the daikon radish sticks on the dehydrator rack and let them dry at 120 F for 13 hours. Oven Method: Set the oven to the lowest temperature. Line all the daikon radish sticks on a baking rack (don’t use baking pans) with space between each other. Put the rack in the middle of your oven and let it dehydrate for 10-15 hours. Please use something to prop the door to allow the steam to come out. Sun-drying Method: check the future weather to make sure the following few days are sunny, preferably windy and cool. Evenly place the daikon radish strip on a try and leave it out under the sun. Let it dry for three days or until fully dehydrated. Avoid getting rained on; Otherwise, all the radish is wasted. Rehydrate the radish by soaking them in hot water for 15-20 minutes. The dehydration makes the radish super crunchy. However, the seasoning can’t infuse easily because it is too dry. So you have to add some moisture back. While waiting, dice the scallions, ginger, garlic, and Thai bird eye chilies. Remove the radish from the water, press it firmly to squeeze the water out, then dice the radish into bite-size pieces. Add the radish, diced scallions, ginger, garlic, Thai bird eye chilies, hot chili powder, mild chili powder, Sichuan peppercorn powder, sugar, and salt to a big mixing bowl. Heat the oil until smoking hot and pour it on top of all the aromatics in batches. Mix everything thoroughly. Store the preserved radish in clean and sealable containers at room temperature for six months or 12 months in the fridge.