1. Peel fresh radish and carrot, slice ginger, wash and drain red pepper for later use.

2. Cut the white radish and carrot into thick strips, put them in a clean basin, add two teaspoons of salt, stir them evenly by hand, and let them stand for 20 minutes.

3. Pour 500ml water into the pot, add sugar and boil until the water boils, dissolve the sugar, pour white vinegar and mix well, and let the boiled sweet and sour water cool.

4. cut the red pepper on the side with a knife, which is convenient to taste.

After 5.20 minutes, the carrots began to marinate, and the radish strips were squeezed by hand to drain the water. The purpose of this is to remove the astringency of radish.

6. Take two sealed lockers or other containers (not made of iron) and add ginger slices, red peppers and radish strips.

7. Pour in cool sweet and sour water, cover all ingredients with water, cover and seal, ferment at room temperature for 2 days, and then refrigerate in the refrigerator for half a day before eating.

Matters needing attention

1. The key to making this dish well is to remove the astringency of radish, that is, marinate the radish with salt and then squeeze out the water completely.

2. Prepare sugar water and acid water. The ratio of white sugar, white vinegar and clear water is 1: sugar 2: white vinegar 50: clear water. Remember to use good white vinegar instead of vinegar essence

3. Temperature will affect the fermentation time. If the temperature is high, you can taste it at room temperature 1-2 days. If the temperature is low, you may have to ferment at room temperature for 5-6 days.

4. Sour, sweet and refreshing, very suitable for side dishes before cooking in summer. On the third day, the finished product will be softer.