Convert white vinegar and sugar into your favorite sweet and sour vinaigrette, and put in some chili powder. Put less sugar if you like sour; more sugar if you like sweet. The same goes for the chili powder, put more if you eat spicy; put less or none if you don't eat spicy; make the sour water according to your taste. The taste of salty and sour, crunchy texture, bright color, aroma, appetizing and refreshing, sobering to get tired, suitable for young and old, can be made throughout the year, but the production of climate environment is very careful, is a home life often prepared small dishes, is a household name in Sichuan, China, a dish with meals.

The radish into the dish, add six taels of sugar, a small packet of saccharin (plus saccharin is to eat more refreshing, do not add a little more sugar on the good) mix well, all radish dipped in sugar can be added to the white vinegar did not pass the radish shall prevail. Will soak out a lot of radish water, but also sour and sweet flavor, very good, have the effect of clearing the fire, pay attention to is the radish must be fresh and good, otherwise it is not crispy, but also bubble out of the water.

Generally common kimchi altar can resist acid, alkali, salt erosion, but also sealed and can automatically exhaust, isolate the air, so that the altar to form a kind of smoky gas state, is conducive to the generation of lactic acid bacteria, but also to prevent the outside world of the invasion of stray bacteria. Put in a larger pot or bucket, put salt, white vinegar, sugar, chili powder a little, and then keep shaking the container until the seasoning and white radish mix evenly, taste the flavor, what they feel poorly put a little bit more, two or three hours later you can eat, it is sour and sweet and crispy white radish.

Sichuan kimchi appetizer, rice, can be eaten directly as well as seasoning, production is convenient, fast, cheap. But the market kimchi flavor is not authentic, and there is a suspicion of unclean, but also inconvenient, open the bag is not good to save. When the radish is ripe, with the old production of pickled radish, five spiced dried radish, etc., are very tasty, I am also very fond of radish, last year's bubble white radish has not been eaten, the following to share how to soak up the white radish with sour, sweet and crunchy.