How do you usually pickle radishes? If you don't do it very well, you may wish to try it with reference to Lao Ye's practice, which will definitely be more ideal than what you did before:
Ingredients: white radish, plum, white vinegar, sugar, soy sauce.
Production steps
1. set: more than half of white radish, six or seven pieces of sugar, white vinegar, soy sauce and plums.
2. Wash and peel the white radish, dry it and cut it into strips or slices. If you are in a hurry to eat, you can cut it into small pieces or thin slices. )
3. Put the cut radish into a clean container without oil and water, spread a layer of radish strips and sprinkle a layer of sugar. With the naked eye, the amount of sugar may be fifty or sixty grams. Just dip some sugar in each radish and then add plums.
4. After all the radishes are filled with sugar, pour in white vinegar. If you measure it, I'll pour more than four lids with white vinegar bottle caps. If you are afraid that it may be too sour, you can put some first, taste the juice the next day, and add some if it is not sour enough. )
5. After the radish is pickled, you don't need to pour out the water and pour in the soy sauce. It doesn't need much, just measure it when cooking. Then gently shake the lid to make the juice even and put it in the refrigerator.
6. Try the sweetness and acidity of the juice the next day. According to your own taste, you can add some sugar and white vinegar if it is not sweet and sour enough. You can eat it the next day (but wait a little for the spicy taste of radish), and it will taste better in two or three days.