TeaDong Pickled Radish

TeaDong Pickled Radish

　　It is not radish pickled in vinegar, but rather red radish soaked in a specially made sour liquid. It is said that in the Tujia and Miao villages across western Hunan, nearly every household keeps a jar of pickled radish. Pickled radish is a beloved food, especially during festivals and holidays when it is an essential dish on the table.

　　The process of making pickled radish is quite precise. First, the red radishes are washed, sliced, and placed in a jar, then soaked with rice soup and cold boiled water. The jar should be kept near the hearth to maintain an internal temperature of around 25°C. It is best to use a traditional tea jar so that the rim can be filled with water to seal the jar. After three to five days, the pickled radish is ready to eat. When serving, the radish is taken out and dipped in soy sauce, Worcestershire sauce, chili paste, salt, or sugar, resulting in a flavor that is sour, sweet, fragrant, salty, and spicy all at once. Even without any dipping sauce, it still tastes pleasantly sour and fragrant. Once the pickled radish in the jar is eaten, the remaining sour brine serves as an excellent base for making more. Simply add fresh slices of red radish, and they will be ready to eat in just one or two nights. They can be eaten anytime, offering great convenience. However, it’s important to keep the water in the jar’s rim from drying out and to maintain a suitable temperature to ensure the brine stays fresh. The more times this brine is used, the redder and more tender the pickled radish becomes, and the richer the flavor.

　　TeaDong pickled radish features a bright red color, a crisp and tender texture, and a unique flavor that combines sour, sweet, fragrant, salty, and spicy notes. It makes a great side dish or seasoning. Strolling along the flagstone roads of TeaDong, you can stop by a street-side shop to pick up a portion of pickled radish, munching on it as you walk. It refreshes the mind and instantly relieves fatigue.