Radish is often called "the little ginseng on the earth" among the elderly population, and it is also a must for delicious nutrition and super meals on our table. When I was a child, it was Xiaomei's warmest memory, that is, eating the dishes cooked by her mother with sour pickled radish. That tastes great!

Next, teach me how to pickle!

Step 1: Select the lovely white and fat radish, remove the head and tail (the radish leaves can keep the lower strips), peel the radish and cut it into long strips, then add 2 ~ 3 spoonfuls of salt to the cut radish strips and let it stand for half an hour.

Secondly, chop the millet pepper into rings for later use, take it out of the glass jar for pickling, add radish strips and millet pepper, pour in a proper amount of white vinegar, add about 20 grams of sugar, mix well, seal it, and put it in the refrigerator for one day.

We can't take out the glass jar until the next day. At this time, the delicious and refreshing radish strips have been marinated, very hygienic and clean, and easy to learn ~

In order to make pickled radish more delicious, Xiaomei also has several tips here. First, the radish should be pickled for a period of time and then put in the refrigerator, so that the radish is more delicious; Don't leave excess water in the glass jar for pickling, and it should be clean and sealed, otherwise it will affect the crisp taste.