Main Ingredients

1 white radish

Supplementary Ingredients

2 tablespoons of chili sauce 3 tablespoons of salt

2 tablespoons of sugar MSG

How to make sweet and sour radish

1.? Pick 1 white radish and wash and set aside;

2.? Cut the radish into two halves and then into thin and thick slices;

3.? Place the radish in a clean, oil-free bowl;

4.? Add 2 tablespoons of salt to the radishes and marinate for about 5 hours;

5.? After 5 hours of pickling, the radish will be out of a lot of water, then pour out the water, and then wash it with water for about 3 times;

6.? Wash the radish 3 times, squeeze out the water, and put it in a clean and oil-free container (lol!)! I used a lunch box below, so I used a lunch box directly);

7.? Squeeze the dry water of the radish in a basin, in turn, put 2 tablespoons of pickled chili sauce (this is often eaten in Guizhou people chili sauce, the practice is to raw chili, ginger, garlic after washing together into the sauce, put the right amount of salt, white wine, and then loaded into an airtight altar pickled for about half a month and become, if preserved, generally can eat 1-2 years of time, and the longer the longer the flavor is more mellow!) The first thing you need to do is to make sure that you have the right amount of salt, 2 tablespoons of sugar, and the right amount of monosodium glutamate (MSG) and mix well; (if you don't have chili sauce, you can use the chili sauce that you used to make the Korean spicy cabbage instead)

8. After mixing well into the plastic box, and then into the refrigerator, want to eat at any time when you can take out to eat it! The color is bright, sweet and sour! You can eat and want to eat ！！！！！