Ingredients: white radish or carrot. Carrots are recommended, because the meat inside is red, looks good and has an appetite. Two or three slices of ginger, sweet and sour, mainly depends on the size of the radish you use. The ratio of sweet and sour is almost 2: 1. Add two or three spoonfuls of water to dilute this sweet and sour juice slightly. Salt.

Practice: sliced carrots (white). Cut less if you want to eat on the same day, or carrots will not taste good. Put the radish slices into the pot, sprinkle with salt and marinate for about 20 minutes. The thinner the slice, the shorter the curing time. Turned over several times during the period; After pickling, put the pickled radish slices into a glass bottle, put Jiang Ye into the bottle together, and plug it tightly;

Mix water, sugar and vinegar in a small pot, bring to a boil, and stir while cooking until the sugar is completely melted. Then you can taste whether it is too sour or too sweet. After boiling, pour the sweet and sour juice into the radish bottle while it is hot. The sweet and sour juice will not pass through the radish strips. After cooling, cover the bottle cap and leave it at room temperature for one day. If you can't finish eating, you can eat it and put it in the refrigerator.