Ingredients ?

White radish 1

White vinegar moderate

Salt moderate

Sugar moderate

Small peppercorns 1 to 2

Pepper a few

Sweet and sour crispy radish strips of the practice ?

Peel the white radish, or you can keep it, then cut the radish into strips or slices as you like. (Remember: don't slice the radish too thin, or you won't have the crispiness of radish)

Sprinkle with the appropriate salt and mix well, about half an hour of pickling, so that the white radish is softened and dehydrated to get rid of the pungent taste, pickling is good, pour off the brine, and if you don't mind the trouble, you can rinse it with water again and then drain it. (Due to my laziness, this step is also omitted ... but fortunately the impact is not great)

Will millet pepper, pepper, white vinegar, salt, sugar modulation into their favorite flavor; the previous step did not go through the rinse of the white radish itself has a salty taste, just add a small spoon of salt in the seasoning is good, do not need too much. (The little black jar on the far right is really peppercorns, not black pepper ......)

Put the radish strips and the seasoning in an airtight box (jar) and mix well. Before pouring, scald the sealing box (jar) with boiling water to sterilize it and preserve it better. Put into the refrigerator to keep cold, marinate for a few hours can be eaten, with the extension of the pickling time, the radish will be more flavorful more crisp and delicious Oh ~

Tips

Want to peppercorn flavor out of the pickling time will need to be longer, the longer the longer the peppercorn flavor will be the more intense.