1. Cut the radish into strips (it's best to buy the kind of white radish that has a very long and big stick) usually a medium-sized white radish can pickle a lot. Be careful not to peel the radish; it tastes crisper with the skin on!

2. Then put the right amount of salt inside the white radish to pickle the water, salt to see how much radish properly put, put more or put less does not matter; later there will be ways. Put the salt with chopsticks and mix well, cover the plastic wrap and let stand for 3-5 hours, until the radish out of the water until

3. I was put in the refrigerator of the refrigerator, you can also do not have to put in the refrigerator

4. placed during the period you can use chopsticks to stir, so that the salt can be pickled a little bit more uniformly. Continue to cover with plastic wrap to marinate!

5. To radish out of water, you can taste a radish strips, if very salty and so on soak inside the jar when you don't need to put salt, if a little light, then soak when you need to add a little bit of salt

6. This is the water inside the water I was using boiled water to cool down, my colleagues said that the direct cold water can be, but I think the boiled water to cool it down should be more healthy, which is added in the amount of (white vinegar, white sugar, (chili) water without salt, as for vinegar and sugar put how much, according to their own taste with chopsticks to taste the water, in fact, here is the need for pickled peppers, but due to the day too late the market closed, did not buy the pickled peppers I asked the "Ziyan Barilla Chicken" store to come to the chili pepper, the red chili pepper is very hot, green chili pepper is not hot, but the red chili pepper to look good, I also put some of the hot pepper to look good, I also put some of the hot pepper. The red chili pepper is very hot, the green chili pepper is not hot, but for the sake of looking good, I also put some in. The latter taste is also very good, but if there is a pickled pepper flavor may be even better

7. radish a root loaded into the inside of the jar, soak pickled radish water do not want to be poured out

8. until filled with so far

9. in fact, soak when the home does not have a jar, you can also use a bowl or pot pickling, here I was left unfinished, it is directly pickled in the pot inside. Covered with plastic wrap, the flavor is the same oh!

10. Finally on the lid on the finished, generally marinated a night you can eat, the middle of the cooked a little faster, with the skin need to marinate a little longer. Eat as much as clip as many out to eat it, the water inside can also be the second bubble radish oh ~

Cooking