Dried salted chinese radish
Local name
Chinese radish: Raphanus sativus (Hooa-pak-kaat). Salt, palm sugar.
Fish normally used:
Fermentation: 3 days.
Storage life: 3-4 months.
Production: In home industry.
Properties: Pale to dark brown solid with a salty and sweet taste.
No data.
1. Wash the radishes and knead with a small amount of granular salt until soft, then leave overnight. The next morning add about 20% by weight of fine salt, mix well, and knead. Sun dry for 1 day.
2. Put the mixture into a cloth bag and weigh down, to drain water off, for 3 days. Sun dry until the radishes turn brown.
3. Dissolve palm sugar in cold boiled water. Mix thoroughly with the radishes then sun dry.
Use as ingredient in many main dishes.