1. Ingredients: carrot, garlic, millet spicy, vinegar juice.

2. Production steps: firstly, prepare two fresh and tender carrots, clean them, cut them into strips of about 1 cm without peeling, and this shape can be selected according to personal preference. After cutting the carrots, put them into a big pot, and then add more salt to the carrots than usual. Here, we make four kilograms of carrots with 1 grams of salt, and then grab and mix them evenly with small hands. Fight out the water inside and remove the spicy taste of radish. When making sour radish, vinegar water is very important. Whether the radish is delicious or crisp depends on whether the vinegar water is good or not. Prepare a small pot, then put 45 ml of white vinegar in the pot, then add 8 ml of clear water in proportion, then put it on the stove, boil the vinegar juice in the pot, turn off the fire and let the vinegar. Be sure not to get oily, then prepare a handful of garlic and a handful of millet pepper, cut the garlic into small pieces, cut the millet pepper from the middle, and put it into a plate for later use. At this time, the radish is almost pickled, and a lot of water is killed. Prepare a leaky pot, pour the radish out to control the water, then pour the radish strips that control the water back into the big pot, add the chopped garlic and millet pepper, and mix them evenly. Let the fragrance of garlic and pepper fully blend into the radish, then prepare a clean glass jar that is water-free and oil-free, put the freshly mixed radish strips into it, and then pour in the vinegar juice prepared in advance to cool, remember not to fill it too full, cover it and marinate it for one day before eating.

3. Pickling pickled radish seems simple, but many people make mistakes easily, resulting in dishes that are either too sour or not crisp. Therefore, soaking pickled radish in vinegar juice is very important. Friends who like it should make a can as soon as possible.