Sour radish is common in Sichuan, Guizhou, Hunan and other places, but most of the radishes that like to eat sour radish in these places are not local, and they are basically big white radishes shipped from the northeast, which are available all year round. If you often eat in restaurants, you should know that there is a dish called "pickled radish skin" which is made of this kind of radish, and only radish skin is used to make this kind of sour radish. It tastes appetizing. We give it directly to our guests as a free snack in the restaurant. Many guests like to eat it. Today we will give you detailed methods!

First of all, prepare ingredients, white radish, ginger, rock sugar, wild pepper and white radish. Rock sugar mainly plays a brittle role. Many people ask me if I can use white sugar instead of rock sugar to make kimchi. The answer is: no! And the radish needs to be salted for half an hour if it wants to be crisp. After the radish comes out of the water, wash it with water.

Then prepare a jar and put ginger, pepper and rock sugar into the jar to stir. It is necessary to add cold purified water to the jar.

Someone asked why the water turned red and whether there was pigment. Actually, it's not. This red is a kind of vinegar. If you often eat seafood, you should know that there is a kind of vinegar that can relieve boredom when eating seafood. Here we are going to dye the white radish and turn it sour with this red vinegar color.

Finally, add the radish. Remember to wash the radish after pickling, otherwise it will be too salty. This radish tastes sour and sweet and is more appetizing. It is also a delicious cold dish in summer.

Finally, we need to cover the jar, and then pour clean water next to it, mainly to seal it. It usually takes only 4 hours to eat, and it is best to put it in a fresh-keeping cabinet, so it tastes better!