Radish 1

Five millet peppers

40 ml vinegar

50 grams of sugar

Salt10g

Methods/steps

First, prepare all the ingredients.

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White radish can be peeled and preserved. Then cut into strips and slices as you like, but don't cut the white radish too thin, otherwise it will lose its crisp taste.

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Sprinkle 10g salt, stir evenly, and marinate for about half an hour to soften and dehydrate the white radish and remove the spicy taste. After curing, pour out the salt water. If it's not too much trouble, you can clean it with cold boiled water or pure water.

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Add millet pepper, sugar and white vinegar. The radish that was not washed in the last step can be washed without salt, just add a spoonful of salt, not too much.

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Mix and stir.

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Pour radish into a sealed fresh-keeping box or glass jar.

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Keep it in the refrigerator. Marinate for a few hours and you can eat it. The white radish the day after tomorrow tastes better!

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This is the state of white radish after the second day, which is a little smaller.

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How can you miss a simple and beautiful appetizer that is sweet and sour, slightly spicy, crispy and delicious, and helps digestion in winter?