Zhenjiang Sweet and Sour Radish

Zhenjiang Sweet and Sour Radish

　　Origin: Zhenjiang, Jiangsu Province, China. Process: Wash and dry thin-skinned, tender white radishes, then cut them vertically into halves. Layer them in a jar, sprinkling salt evenly—less at the bottom, more at the top. Once the jar is full, cover it with a bamboo mat and wooden stick, then press down with stones. For the next 2–3 days, turn the contents of the jar twice daily. Twenty pounds of fresh radishes yield a certain amount of salted radish. The salted radishes are then sliced into thin pieces about 0.5–0.7 cm thick, soaked for 4–5 hours with water changed twice during the process. The slices are then packed and pressed to remove 40% of their weight in moisture. They are sun-dried for 3 days, turned 2–3 times daily. Twenty pounds of pressed radish slices will yield about 2 pounds of dried radish. The dried radish is then placed in a jar (not too full, to allow for pouring in the sweet and sour liquid). For every 20 pounds of dried radish, mix 300 grams of salt, 600 grams of sugar, and 6 grams of saccharin. First, boil the vinegar, add sugar and saccharin, stir until uniform, then let it cool to around 40°C before slowly pouring it into the jar. Seal the jar opening with oiled paper, then coat it with a mixture of pig’s blood and lime. After one week, it is ready. Characteristics: It has a bright color and a sweet, crisp taste. (Zhenjiang)