Aged dried radish

The freshly harvested white jade radish from friendly farming is carefully selected. After a month of repeated soaking, rubbing, and turning, it is naturally dried under the warm winter sun. Year after year, the purpose is to keep the radish embryo uniform, soft, and chewy. In order to ensure that the flavor is not lost, except for being exposed to the wind and sun, the water is not squeezed out during the whole process, so that the flavor is locked inside. Every 2-3 days, the craftsman must rub it manually to let the internal water escape to the surface. Such a complicated process is to preserve the rich taste layers of the dried radish, which is the craftsman's essence.