Raw materials:

A white radish, white radish and carrot shreds/strips are better mixed together;

Two or three slices of ginger, sweet and sour, mainly depends on the size of the radish you use. The ratio of sweet and sour is almost 2: 1. Add two or three spoonfuls of water to dilute this sweet and sour juice slightly. salt

Exercise:

Cut the white radish into strips and shred it if you want to eat it on the same day. Otherwise, the thickness of the radish strips depends entirely on personal preferences and knife methods, and there is no certain rule;

Put the sliced radish strips/shreds into a large pot, sprinkle with salt and marinate for about 20 minutes. The thinner the slice, the shorter the curing time. Turned over several times during the period;

After curing, grab a handful of shredded radish/strips by hand, squeeze out the water in shredded radish like dumpling stuffing, put the squeezed shredded radish/strips in a glass bottle, and Jiang Ye put them together in the bottle and stuffed them tightly;

Mix water, sugar and vinegar in a small pot, bring to a boil, and stir while cooking until the sugar is completely melted. Then you can taste whether it is too sour or too sweet. Pour this sweet and sour juice into the radish bottle while it is hot (this is the key to my secret recipe). Sweet and sour juice will not flow through the radish strips. After cooling, cover the bottle and leave it at room temperature for one day, and you can eat it. Chopsticks for picking radishes should be kept clean, and there should be no oil stars, so they can be kept for a long time.