The more detailed the question of Sichuan pickled radish, the better! It's pink. I have been to Sichuan before and tasted pickled radish. Sour and crisp. What radish should I use?

Ingredients: one white radish, appropriate amount of millet and appropriate amount of ginger.

Seasoning: star anise 1 piece, 2 bottles of white vinegar, appropriate amount of salt and appropriate amount of cold boiled water.

Production method:

1, white radish washed and cut into large pieces.

2. Clean the pickle jar without moisture, and add ginger, millet and radish.

3. Put in an octagon.

4. Pour in two bottles of white vinegar.

5. Add appropriate amount of edible salt.

6. Pour a small amount of cold boiled water (submerge all ingredients).

7. Cover the pickle jar and seal the jar mouth with water to prevent air from entering.

8. After 24 hours, you can take it out and eat it.