1. Raw materials: 10 kilograms of rakkyo with white, tender and crispy flesh, 1 kilogram of sugar, 500 grams of salt and 2 kilograms of vinegar are also needed.

2, the production process: the fresh rakkyo washed and filtered dry, into the tank, add salt water soaked 7-8 days, with its lactic acid fermentation. Fish out and soak in water to make the rakkyo slightly salty. Then, peel off the rakkyo roots, tips and skins, then add them to the jar and marinate them with sugar and vinegar. Seal the mouth of the jar and it will be ready in 20 days. The finished product is sweet and sour.