Pickling hot and sour radish has always been my mother’s specialty. Every year when the radish is on the market, my mother pickles a lot of hot and sour radish strips and stores them in glass jars to eat after the big fish and meat festivals. A bit of hot and sour radish strips are soothing and appetizing.

By MONICA Shi Shang Zhu Yi Douguo Food Officially Certified Expert

Ingredients

1 white radish

5 pickled peppers

50 ml rice vinegar

20 ml pepper water

2 tablespoons sugar

Steps

1 , Prepare the required ingredients

2. Wash the white radish, rub the surface with salt, rinse and drain the water

3. Cut the skinned white radish into strips The radish skin will taste crispier after being pickled, so try not to peel it

4. Add 2 tablespoons of edible salt, toss the radish strips evenly, and rub them with your hands a few times to allow the salt to penetrate into the radish as much as possible. Inside, squeeze out the excess water from the radish

5. Change to a larger pot so that you can rub it easier and use even force

6. The radish strips will seep out water and slowly become After it is soft, rinse it with clean water, pick up and drain the water

7. Chop the pickled peppers

8. Pour the pickled pepper water into the basin together with the chopped pickled peppers

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9. Add the radish strips and pour in the rice vinegar (either white vinegar or apple cider vinegar)

10. Pour in the sugar and stir evenly

11. Add a small amount of complete pickled peppers, stir evenly again, marinate for about 10 minutes, mix well before eating

12. Finished product pictures

Tips

Food Tips: Try not to peel the radish. Cut the radish into strips for a crispy taste. You can use the pickling water. Of course, the premise is that it must be ready-to-eat pickled peppers. White sugar can neutralize the sourness and enhance the freshness. Don't cut the radish strips too thickly, otherwise they won't be tasty.