How to make pickled ivory radish:

1. Wash the radish, drain the water, and peel off some lumps slightly, but do not need to peel it. Sour radish with skin is delicious. Crispy;

2. Then cut it into small pieces about the thickness of your thumb, put it in a large basin, sprinkle with some salt, mix well, and leave it for a while;

3. Leave it for about a while After two hours, the radish will pickle some moisture, and put the radish and the moisture into a large jar;

4. Cover the lid and store it for about a week. During this period, the radishes will continue to release water. You can use clean and oil-free chopsticks to turn them over properly so that they can evenly enjoy the moisture of the pickled water. If you like spicy sour radish, you can also put a few chili peppers in it and soak them together.

5. You can eat it after a week. No need to add vinegar. The radish will become sour by itself and will be very crisp and skinny. The parts are particularly crispy.