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

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Scrub the daikon well with a soft sponge and rinse thoroughly to remove any grit. Peel not needed; the stem can be kept.
2. Cut the radish into thick, long sticks about the size of your index finger.
3. Dehydrate the sticks using one of these methods: in a dehydrator at 120°F for 13 hours; or in the oven on its lowest setting, on a rack (not a pan), spaced apart, with the door propped open, for 10 to 15 hours; or sun-dry on a tray for three days in sunny, windy, cool weather, keeping it dry.
4. Soak the dried radish in hot water for 15 to 20 minutes to add moisture back.
5. While it soaks, dice the scallions, ginger, garlic and Thai bird's eye chilies.
6. Drain the radish, press firmly to squeeze out the water, then dice into bite-size pieces.
7. Put the radish, all the diced aromatics, both chili powders, the Sichuan peppercorn powder, sugar and salt into a large bowl.
8. Heat the oil until smoking hot, pour it over the mixture in batches, and mix thoroughly.
9. Store in clean, sealable containers: up to six months at room temperature, or 12 months in the fridge.

Summarized from Souped Up Recipes's video. Watch it for the details.

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