2. Remove the head, tail, leaves and roots from the selected fresh radish and wash the soil. Without peeling, the sour radish with skin will be more brittle. If you choose a friend who peels, wash the radish before peeling, and try not to get wet with raw water after peeling, so as not to cause the radish to deteriorate.
3. Cut the radish into 2 cm strips or blocks and put them in a dry bowl. Add a proper amount of salt and stir well. Adding salt can not only remove some bitterness in radish, but also make radish more tasty and play a role in sterilization and disinfection. After standing for a period of time, when the radish is slightly soft, after pickling with some water, pour out the excess water in the basin. The cleaner the water in the radish, the fresher it will be.
Take out the mineral water prepared in advance and wash the radish twice. When the salt on the radish is washed clean, dry the radish and put it on a plate to dry for later use. It is best not to use tap water, for one thing, it can prolong the storage time of sour radish, and for another, it is likely that the bacterial impurity of tap water poisoning is sour radish deterioration.
5. Use the time of pickling radish to prepare other seasoning ingredients, peel and shred ginger, cut pickled peppers and millet peppers into small circles and put them on the plate for later use, and soak lemon slices in water.
6. Prepare a sealed glass jar, disinfect it with boiling water, then dry it, and then pickle the pickled radish. Do not use stainless steel containers, otherwise the sour vinegar will react with stainless steel in the process of pickling radish, which will affect the taste of sour radish.
7. Put the drained radish into a glass container and add a little rock sugar. Choosing sweet but not greasy rock sugar can make sour radish taste better. If there is no rock sugar, you can also use sugar and honey instead.
8. Add the right amount of lemonade to taste the radish. After the crystal sugar melts, add appropriate amount of white vinegar, rice vinegar or fruit vinegar to make the radish sweet and sour and refreshing. Never use mature vinegar. Add the prepared shredded ginger, pickled pepper and millet pepper into a jar filled with radish, stir them evenly with chopsticks, and then add boiled and cooled water, which is just less than radish.
9. Cover the seasoned pickled radish, seal it and put it in the refrigerator for one day before taking it out.