The pickled radish is too sour because the salt is put too little, you can add some sugar when eating. The correct way to pickle sour radish is as follows:

Input preparation: 1 white radish, pickled pepper, 1 carrot, 20 peppercorns

Accessories preparation: 3 teaspoons of salt, 50 grams of white vinegar, 20 grams of sugar

1, white radish, carrots, peeled and washed, choose a small root on it;

2, cut into strips, put 2 teaspoons of salt, with the hands of the hand grasp until there is no Salt grain, placed half an hour to an hour;

3, pickled pepper chopped, according to personal taste, like spicy put a few more;

4, pour out the water in the basin, the above ready pickled pepper, sugar, white vinegar, pepper grain are put into the basin, pickled pepper canned soup to pour some of them in, and then put 1 teaspoon of salt, mix well;

5, into the seal easily, into the refrigerator Refrigerate for a day, the next day can be eaten;