1. A fresh white radish, washed, peeled (some people are used to peeling) and sliced;

2. Put it into a food fresh-keeping bag (or sealed fresh-keeping box), add three tablespoons of salt, and knead and shake well;

The radish will come out soon. If time permits, shake well every half hour.

4. After about two hours, drain the water, rinse the salt on the radish slices with boiling water, and then drain; (If you like the crispy taste of pickled radish, the time can be shortened to about one hour; If you like pickled radish with soft taste, the time can be extended to about three hours); The function of steps 2-4 is to kill the moisture of raw radish and remove the raw taste of radish. )

5. Put the radish slices into a glass or ceramic container, pour in white vinegar (white vinegar must be brewed with pure grain, Weizikang white vinegar or Guangpai Longmen white vinegar is recommended in the north, and Pearl River Bridge 9-degree white vinegar is recommended in the south), three spoonfuls of white sugar, a little salt, a little pepper and a little dried pepper, wash and chop (pepper and pepper look at personal taste), and seal;

6. Marinate for one day and you can eat it.

Pickled radish, like most Chinese dishes, has a prescription but no formula, and there is no standard answer. According to your own taste and eating habits, it is the best way to find the most palatable, convenient to make, convenient to obtain materials and easy to copy.