Ingredients?

1 pound of white radish

A little salt

A little sugar

4 tablespoons of light soy sauce

2 tablespoons of white vinegar

How to make pickled radish?

Wash the white radish without peeling it (the skin will be crispy only) and cut into thin slices

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Put the cut white radish slices in the Lock&Lock colorful salad bowl

Use a small spoonful of salt for the radish slices, mix well and marinate for half an hour to let the water release

After waiting for half an hour, you will find that a lot of water has come out of the radish. At this time, pour out the water and squeeze it dry

Add a small spoonful of sugar, mix well and marinate for half an hour, and squeeze out the water. Repeat once more and marinate once with white sugar

That is to say, marinate once with salt and then twice with sugar. Then squeeze out the water from the radish. (After processing in this way, wait for the radish to be marinated. There won’t be a strong radish flavor; unless you particularly like the radish flavor, don’t be lazy)

In the well-watered radish slices, put the spoon in the picture, about 4 tablespoons of raw radish. Smoke, 1 tablespoon of white sugar, 2 tablespoons of white vinegar, about 3 tablespoons of purified water (the amount of seasoning is for reference only, you can adjust it according to the amount of radish and your own taste, I used about a pound of radish)

Mix well. The amount of sauce should be equal to that of the radish. The radish can be basically soaked in the juice. Put the sauce in to taste and adjust it yourself. Then cover it and put it in the refrigerator. Marinate for about two days before taking it out and eating