Illustration of sweet and sour pickled radish 1 1.

1. First pour Haitian Tian into a pot to boil, turn off the fire as soon as it boils, and then pour it into a porcelain container to cool.

2. After half a pot of water is boiled, pour it into the basin to be cool.

3. Give the white radish a thorough bath (because the radish doesn't need to be peeled, and the radish with skin is more crisp and delicious when soaked in vinegar).

4. Cut the white radish into finger-sized radish strips, sprinkle with 2 spoonfuls of salt and let it stand for more than 2 hours.

After 5 or 2 hours, a lot of water flowed out of the salted radish, which became smaller. Remember to pour out the water.

6. Then put the radish strips into the cooled boiled water to wash away the salt. After wringing the radish strips slightly, add the vinegar that has also been cooled thoroughly. Soak all night and you're done!