Accessories: 3 teaspoons of salt, 50 grams of white vinegar and 20 grams of sugar.
1 First, peel and wash white radish and carrot.
2, cut into strips, put 2 teaspoons of salt, grab it evenly by hand until there are no salt particles, and let it stand for half an hour to an hour.
3, chopped pickled peppers, according to personal taste, like spicy, put a few more.
4, pickled radish out a lot of water, directly pour out, put pickled pepper, sugar, white vinegar, pepper particles into the basin, pour some soup into the canned pickled pepper, then add 1 teaspoon salt and stir well.
5. Put it in a sealed bottle and refrigerate for one day. You can eat it the next day.
6. The finished products are as follows.