Radicchio Dry Cooking Guide

Processing methods also adopt the wind dehydration method:

1. Cut into strips, each with a skin edge, then spread out to dry, turning multiple times daily, and covering at night to prevent moisture or rain;

2. Dry for 2-3 days until it feels soft to the touch, then proceed to brine;

3. Place raddish strips in containers, mix with salt, and knead forcefully until the salt dissolves;

4. Add in batches into jars, press each layer firmly, let out after two days, evenly spread thin for drying, frequently turning over;

5. After three to four more days, add additional salt as needed, layer by layer into jars, pressing each layer tightly, cover with surface salt, and seal the jar;

6. Typically takes about a week to complete; the finished product has no roots, spots, green heads, or damaged strips; it lasts for years without deteriorating and retains its fragrance.