Put all the cut radish slices in a basin and add a teaspoon of salt and toss well. Peel and cut the garlic into slices, and wash and de-tip the Thai pepper and cut it into small pieces and set aside. Prepare a clean container, a glass tube or a plastic box will do, add 200g of aged vinegar, 200g of soy sauce, 100g of sugar and 100g of purified water and mix well to fully dissolve the sugar.

Ingredients: 1000g of white radish, 50g of garlic, 50g of Thai pepper, 200g of soy sauce, 200g of vinegar, 100g of sugar, 100g of purified water, salt to taste.

1, the white radish rinsed with water, remove the head and tail, and then sliced from the center, an open four petals. The skin of white radish should not be removed, there is a relatively high nutritional value, and after pickling the taste will be very good.

2, divided into four petals of white radish cut into a knife blade, the first two knives do not cut off, the third knife cut off, between each knife should be as thin as possible.

3, put all the cut radish slices in a pot, add a teaspoon of salt and toss well, let the salt slowly penetrate into the radish slices, kill the water in the sliced radish. The time to kill the water in the radish slices is about 2 hours, during which time the radish slices should be turned a few times so that the water can be fully released from the radish slices.

4, radish slices kill water in the process of preparing a small ingredients, the garlic peeled and cut into garlic slices, Thai pepper washed and de-tipped and cut into small sections spare.

5, the next preparation for pickled radish slices of the material sauce, prepare a clean container, glass tube, plastic box can be, add 200 grams of vinegar, 200 grams of soy sauce, 100 grams of sugar and 100 grams of pure water and mix well, the sugar fully dissolved. The vinegar used here is best to use pure grain brewing old vinegar, vinegar flavor full, will not have that pungent sour taste.

6, radish slices fully killed out of water, wrapped in gauze, radish slices in the excess water squeezed dry. Pickled radish slices want to be more flavorful, be sure to squeeze out the excess water in the radish, so that the juice can better penetrate into the radish slices.