Cooking steps

①First of all, when you buy radish, be sure to pick it, look at the surface of the radish, the leaves are not fresh, in addition to weighing the radish, especially heavy radish is relatively fresh, which contains more water, especially light radish do not buy, most of them are not fresh.

②To remove the leaves of the radish, and then wash off the surface of the dirt and dust, and then look at the radish skin, there are a lot of roots on it, all with a knife to cut it off, and then cut into thin slices.

3 cut and then change the knife, the round piece cut into thin some of the long strip, into a large bowl, and then add some more salt, pickling 3 hours, pickling process should be constantly go to toss a little bit, so that each piece of radish slices are stained with salt, so that can be fully forced out of radish in the water.

④Pickled radish becomes soft, then clutch the water inside, add water to rinse the surface salt twice.

⑤Then dry the radish strips into a large bowl, remove the skin of the garlic, cut into garlic slices, ginger also remove the skin, cut into ginger slices.

6 Put the garlic and ginger slices into the radish, then pour in the balsamic vinegar, add sugar and mix well, cover with plastic wrap and put it in the refrigerator's freezer, and you can take it out and eat it after three hours of refrigeration.

⑦ With this method of pickling out of the radish is very crisp and refreshing, not soft at all, eat up delicious, flavor and good, especially appetizing rice,

⒈ want to pickle out of the radish is very important to choose radish, pickled radish must be enough moisture, in addition to choosing green radish taste will be better, sometimes green radish will have a little spicy, so add sugar, so that it can remove the spicy flavor. It is important to add sugar to remove the spicy flavor.

Peake in the pickled radish must ensure that there is no water and oil, so after the first rinse of the pickled radish, it must be dried, and then put into the seasoning, so as to ensure that the radish pickle preserved for a long time, and will not be moldy and deteriorate.