Sun dried mooli (Chinese radish, daikon) is a traditional ingredient in many Taiwanese meals and street food. It might not be that easy to buy from the supermarket, depending upon where you live – however buying fresh mooli (Chinese radish, daikon), or even growing your own is possible. Joanne makes this Taiwanese style which is less thoroughly dried than the Chinese version, she likes the bite you get and it isn’t necessary to soak it overnight to use it in your recipes.
Slice your mooli as Joanne shows in the video then cut it and cover it in salt overnight. Make sure you have a sunny day the next day and you can then hang it out to dry. After a day judge if the dryness is right for you, if it is you can store it in a jar in the fridge to use as and when you wish. If its not quite dry enough then you can keep air drying it for an extended period.
- 3 large mooli (Chinese radish, daikon)
- a sunny day after you have cut, salted and left it in a cool place the previous night
- a 1.5 litre jar
Joanne has recorded a sun dried radish 曬蘿蔔乾 making video so you can see her method step by step.
Making sun dried radish 曬蘿蔔乾 (曝菜圃) video
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