1, first to wash the radish, do not look at the radish is small, but the water is very full, washed and fished out first to control the water dry;

2, completely dry control after you can begin to cut the radish skin, do not care, as long as the two ends and the scarred place to peel off on it;

3, and then we come to the radish cut into thin slices of line, thickness depends on the knife work! /p>

7, finally we cut a few millet chili, cut into chili circles and thrown into the jar on the line, cover the lid into the refrigerator to marinate overnight, the next day you can eat, open the first taste, if the radish is still spicy on the marinade for another day, no then you can eat;

The flavor of this recipe is sweet and sour, add a little millet pepper there will be a trace of Spicy flavor, eat very appetizing, the texture is also very crisp, a mouthful of really crunchy feeling. And the color of this radish is also very nice, the red will slowly spread and seep into the radish, whether it is kimchi water or the whole radish inside, is a good-looking pink, real natural pigmentation, good-looking and delicious!

Rong's tips

1, pickled radish want to taste fast, pickling out of the water is very critical, only to kill the excess water in the radish, squeeze out, radish can be faster to absorb the material juice, faster flavor;

2, the best choice of white vinegar, sugar, millet chili. How much sugar, how much chili, how much vinegar, it all depends on their own taste decision;

3, marinating time, placed a night after you can also taste aha, according to personal preference