Preparation of ingredients:

Radish, millet pepper, vinegar, sugar, salt.

1, peeled radish, peeled radish and diced, diced. Remember not to cut it too thin, or the pickled radish will not be crisp!

2. Cut the radish into strips, put the cut white radish into a container, then sprinkle salt and marinate for about 30 minutes, and soften and dehydrate the radish to remove the spicy taste. After pickling, some water will come out and the salt water will be poured out. It is best to wash the radish with clear water again. If you don't like the trouble, you don't have to wash it. Then put the chopped millet pepper into the radish and add sugar, white vinegar and salt. If it is washed with water, you should add a little salt to taste it. If it is not washed, there is no need to add salt. After the ingredients are finished, mix the white radish and seasoning evenly!

3. After mixing, put the white radish in a sealed fresh-keeping box and then put it in the refrigerator for preservation. This kind of white radish can only be pickled for a few hours, and the best white radish is overnight. This kind of radish can be pickled for a long time, and its taste can completely enter the radish. If there is a large amount of pickled radish at a time, throw away as much as you eat, and then put the remaining white radish in the refrigerator. With the increase of curing time, the last radish is more and more delicious! Sweet and sour, slightly spicy, crispy and delicious, and helpful for digestion. The method is super simple.