note:
1, carrots can be cut into blocks or strips, hob shapes and slices according to personal preferences.
2, carrots do not need to be peeled, so the taste is very strong.
3, try to brew with glass and ceramic bowls, not plastic and metal containers.
4. The sour-sweet ratio of pickled radish water is 2: 1, which can also be prepared according to your own preferences.
5. You can also use boiled water for soaking radish water, but the vinegar should be put after the water temperature is slightly cool.
The practice of pickling radish—
1. Wash the white radish without peeling, dice it (the shape is self-defined), add salt and soak in water. This step can remove the spicy taste of white radish and rinse it with water for later use.
2, millet pepper cut into small pieces, pepper washed, can not eat less spicy, the fresher the pepper, the hotter.
3. Pour in the right amount of white vinegar.
4, mix all the materials, don't forget to throw away the sugar, add sugar to make it more crisp, add the right amount of mineral water (or cold water), the standard is to cover the radish, but not too much, it will dilute the taste.
5. It can be refrigerated for one night.