Sweet and sour crispy radish practice is as follows:

Materials/tools: 3 pounds of radish, 10 grams of salt, sugar, white vinegar, chili pepper, knife, cutting board, pickling jars, pots, water.

1, first to wash the radish, don't look at this radish small, but the water is very sufficient, washed and fished out first to control the water.

2, completely dry after the control can begin to cut, radish skin do not care, as long as the two ends and the scarred place to cut off.

3, then we come to cut radish, cut into thin slices on the line, thickness depends on the knife work, but a little thinner will look better, do not cut off the bottom of the fear of cutting off the chopsticks can be used to fix the two sides and then cut.

4, and then add 10 grams of salt pickle 20 minutes, a little pickle for a while can go to a radish inside the spicy flavor, pickled radish will be out of some water, slightly squeeze.

5, then find a plastic box or jar, must be free of water and oil and clean, first sprinkle a layer of sugar to the bottom, and then start to put the radish, two or three layers and then sprinkle a layer of sugar, continue to put the radish, continue to sprinkle sugar, until the radish all put in, and then finally sprinkle a layer of sugar to seal the top.

6, next began to pour white vinegar, slightly to the top can be, sugar and white vinegar ratio can be 1:1, can also be 1:2, sweet and sour degree according to personal taste to add.

7, finally we cut a few millet chili, cut into chili circles and thrown into the jar on the line, cover and put the lid into the refrigerator to marinate overnight, the next day you can eat, open the first taste, if the radish is still spicy on the marinade for 1 more day, no, then you can eat.