Clean the radish, and then dry it in the sun to remove water. Be sure to cut the reed completely, and then cut it into strips or pieces. Then, the reed is scalded in boiling water to remove the bitterness and the smell of the reed itself, and then put into a relatively clean, oil-free vessel, and then put into salt and sugar for long-term pickling. You can choose to press a clean hanging object, or put a pot of water on it, and then go out with the bitter taste of reeds, and then let it out in about four hours.

If you want to pickle it, just take it out and air dry it. Then, prepare the marinated soup base in advance. Put soy sauce, vinegar, soy sauce and sugar into a small pot, then turn the fire to slow fire, melt the sugar, and then refrigerate. Then dry the radish skin and put it in an oil-free container, then pour in the feed juice, which must exceed the basket and wait for more than ten days to get it.

Can pickled radish be eaten with vinegar?

Vinegar can be used and must be used. It is precisely because of the addition of edible vinegar that the taste can be very sweet and sour, which can play a practical role in relieving boredom in the gastrointestinal tract. Vinegar must be put in pickled radish, because vinegar can not only clean up vascular garbage, but also have a certain seasoning effect on dishes. It is because of the addition of edible vinegar that it can be more delicious, delicious and attractive. Therefore, it is necessary to season with vinegar. Pickled radish can't be made without vinegar, and it is not easy to have a good practical effect, and the taste will be unsatisfactory.