The best way to pickle radish skin is to use white radish skin, because white radish has a good flavor, good texture, and better health benefits than other radishes. When peeling the radish skin, don't peel it too thin, at least bring about 5 millimeters of thick radish flesh, which is one of the key points to make the pickled radish skin crispy and delicious.

Pickling method one

5 pounds of radish skin with half a bottle of white vinegar, 1 ? bottle of black vinegar, 1/4 bottle of Atsumitec, a spoon of soy sauce, 1 ? tablespoons of sugar, 3 slices of ginger or 4 slices of ginger, in accordance with the above proportions of the marinade, the skin of the radish immersed in the marinade, soaked for about 24 hours can be taken out and eaten.

Pickling method two

Mix the radish skin with fine salt and pickle it for half an hour, add freshly chopped bell peppers and minced garlic, and then add soy sauce, vinegar and sugar according to personal taste, and then put it in the refrigerator to chill for about 8 hours before eating.

Pickling method three

Raw materials: 1500 grams of white radish skin, 12 dried chili peppers, 2 tablespoons of salt, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 60 grams of rock sugar, a little monosodium glutamate, 1 tablespoon of white wine.

Practice steps:

1, first the radish skin dry to half dry, to be used.

2, dried chili peppers cut into segments in a small pot, add half a bowl of water and rock sugar and boil for 10 minutes, turn off the heat and let cool.

3, cooled marinade poured into the radish skin, add salt, vinegar, soy sauce, high white wine and monosodium glutamate and mix well.

4, sealed with plastic wrap, marinated for about three days can be eaten.