1. Preparation materials: 1 white radish, appropriate amount of red vinegar, appropriate amount of sugar and appropriate amount of salt.
2. Peel, wash and cut the white radish. Choose fresh radish, which will taste better.
3. Cut into small pieces and put them in a clean and oil-free container, then add an appropriate amount of salt, stir evenly and marinate to release the water, about 40 minutes to an hour.
4. Pour out the water after pickling. Don’t add too much salt. If you are not sure, just pay it off. Just adjust it to the right amount.
5. Slice ginger and garlic cloves, prepare some dried chili peppers, pickled chili peppers (not too many, just one or two, too many will be very spicy, this depends on personal taste), and a small amount of Sichuan peppercorns, as well. There is red Zhejiang vinegar, which is the key to pickling radish.
6. Prepare a sealed container and put the pickled radish in (remember to pour out the pickled water before), then put the garlic, ginger, pepper, dried chili, and pickled pepper in it. Then pour the red Zhejiang vinegar into the container until the radishes are completely submerged and turn red.