White radish, salt, sugar, millet pepper, rock sugar, white vinegar, lemon.

Step 1. Wash the white radish with clean water, peel it, cut it into thick slices first, and then cut it into strips using a mold.

Step 2. Add two teaspoons of salt to the radish and mix well, then let it sit for half an hour.

Step 3. Squeeze out the water from the pickled radish, rinse the radish with water, and dry it for later use.

Step 4. Chop the chili peppers and sprinkle them on top to dry.

Step 5. Put the radish into a sealed jar or a water-free and oil-free glass bottle, add rock sugar, salt, chili pepper, lemon slices, sprinkle with salt, finally pour in vinegar, cover, shake well, and marinate for half a day.

Edible.

In this way, the pickled radish is ready. Tips for pickling: 1. Use salt to pickle the radish first to remove the astringency of the radish. That is to say, use salt to pickle the radish out of the water, and then squeeze out the water.

2. I pickle radishes in summer, so I need to remove the radish skin.

If you make it in winter, you don’t need to peel the radish.

3. I only added two slices of lemon. If you add too much lemon, the proportion of vinegar should be appropriately reduced, otherwise it will be too sour.

4. The radish must be dried, and the container containing the radish must be water-free and oil-free.

5. The 4 grams of salt is the amount that is sprinkled on at the end. It does not include the two teaspoons of salt used to catch the radish.