Practice steps:

White radish 1000g, garlic 300g, Thai pepper, soy sauce, aged vinegar 300g, sugar 150g.

Practice steps:

1. Pickled radish must be fresh, crisp and moist, not bran radish. Wash fresh white radish with clear water, remove the head and tail, and cut into strips. Or cut into pieces, that is, cut from the middle, cut all four petals, and the skin of white radish does not need to be removed, which not only has high nutritional value, but also tastes crisp after pickling.

2. Put the radish on the chopping board, don't cut off the first two knives, and cut off the third knife. The advantage of this is that it can make radish more tasty and crisp.

3. Put all the cut radish slices into the pot, add 5g salt and 10g white sugar, and stir evenly, so that the sugar and salt can fully penetrate into the radish slices, and the water in the radish slices can be treated. Radish must be thoroughly drained for more than 3 hours.

4. After the water in the dried radish is drained, squeeze the water hard, and then control the water treatment of the dried radish. 5. Prepare 50g garlic and cut it into garlic slices. 50 grams of pepper is washed and cut into small pieces.

6. Prepare a clean basin, add 300g fresh soy sauce, 300g mature vinegar, 150g soft white sugar and 150g pure water to the basin, and stir with a spoon to completely dissolve the white sugar.

7. Pour the prepared juice into a clean container.