Preserved Radish
Preserved Radish is a traditional Chinese ingredient made by salting and sun-drying daikon radish to intensify its flavor and extend its shelf life. Originating centuries ago as a preservation method in southern China—particularly in Guangdong and Fujian—it has become a staple across regional Chinese cuisines. Its chewy texture and concentrated salty-sweet, umami-rich taste bring depth to various Chinese dishes. Beyond China, variations of preserved radish are also found in Thailand and Taiwan, where similar techniques were adapted from early Chinese communities. It remains a beloved pantry staple, valued for transforming simple home-style dishes with its distinct aroma and deep, savory complexity.
Homemade Preserved Radish stands out for its purity and authentic depth of flavor. Unlike many store-bought versions, which can contain added preservatives or artificial colorants, homemade batches rely purely on natural salting, fermentation, and sun-drying. The process allows you to control the salt level, texture, and sweetness—producing a more balanced, aromatic radish with a deeper, cleaner umami note. Properly cured and dried, it not only captures tradition but also elevates everyday cooking with genuine homemade character. Store-bought preserved radish, however, remains a convenient option—just look for ones with minimal additives, natural color, and clear labeling of ingredients for the best quality.
VISUAL
INGREDIENTS
- 2 nos. Daikon Radish
(large) (approx. 2kg) (long, thin strips)
- 1½ cups Coarse Sea Salt
- ½ cup Granulated Sugar
(optional)
INSTRUCTIONS
- Wash and peel the daikon radishes.
- Cut into long, thin strips (around 1–1.5 cm thick).
- Spread the radish strips on a clean tray or bamboo mat in a sunny, airy spot.
- Dry for 1–2 days, turning occasionally, until slightly wilted but still pliable.
- Sprinkle coarse salt evenly over the sun-dried radish strips.
- Place in a large clean jar or airtight container, pressing down gently to remove air pockets.
- Let it cure for 3–7 days at room temperature, depending on humidity, until the radish releases some moisture and develops a salty flavor.
- For a slightly sweet or seasoned version, sprinkle sugar before sealing.
- After curing, remove the radish strips and hang them in a sunny, airy place for 2–3 more days until fully dry but still pliable.
- Store in a cool, dry place in an airtight container.
- Once opened, refrigerate to maintain freshness. Can last several months.
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Nutrition at a glance
468kcal
CALORIES
in total
0.45g
FAT
0.6%
0mg
CHOLESTEROL
0%
169,870.5mg
SODIUM
7,385.8%
118.4g
CARBOHYDRATE
43.1%
2.7g
protein
5.4%
The nutritional values on standard recommended daily intakes from the FDA for a 2000-calorie diet. Fat: 78g, Cholesterol: 300mg, Sodium: 2300mg, Carbohydrate: 275g, Protein: 50g
At The Chinese Table, we aim to provide nutritional information as a useful reference for our readers. Nevertheless, we do not claim to be professional nutritionists, and the values provided are rough approximations. The true nutritional content of a recipe can fluctuate depending on the specific brands, types of ingredients, and serving sizes utilized. Various online tools may also produce different outcomes. For more accurate nutritional details, we suggest consulting a reliable source such as the USDA FoodData Central Nutrition Calculator, which enables you to enter your precise ingredients and quantities for the most reliable information.
Hey, I'm Celeste
In our Cantonese household, we valued the tradition of preparing everything from scratch. We understood the importance of mastering the fundamental skills and techniques that are the foundation of Chinese cooking. This section captures the memories and wisdom shared across generations. It honors the timeless traditions of Chinese cuisine and offers a chance to add a personal touch to your creations.