2 white radishes

(1) 2 tbsp salt.

(2) Yellow pigment 1 and 1/2 teaspoons.

2 tablespoons sugar

Glycyrrhrizae Radix 2 tablets

2 tablespoons rice wine

Two cups of cold boiled water

Making:

(1) Wash and cut the white radish, without peeling, and drain the water for later use.

(2) Evenly spread seasoning (1) on the skin of white radish, knead by hand, make white radish soft and tasty, let it stand for 2 hours after about 10 minutes, and repeat this for 4 times. After about 8 hours, white radish becomes soft, brittle and tough.

(3) Mix the seasoning (2) 30 minutes before the white radish is pickled.

(4) Put the white radish into a slender thick plastic bag, pour the seasoning (2), then seal and soak the bag mouth, put it in a cool place or refrigerate it for several times, so that the white radish can be eaten after about 3-5 days, and can be stored for about 15 days after refrigeration.