Pickling method of sour and crispy radish is as follows:

1. One white radish is washed and cut into slices without peeling. Pickle with appropriate amount of salt for 1 hour. Rinse twice with tap water.

2, marinate with a spoonful of white sugar stirring for half an hour, pour off the water, and then marinate with 2 spoons of white sugar for half an hour, rinse with water. The purpose of this is to remove the pungency of the radish and the flavor of the radish.

3, peppercorns into a small bowl, soak in boiling water, half a bowl of water can be.

4, not too much boiling water to soak peppercorns.

5, take out a bowl of sauce. 3 spoons of soy sauce 3 spoons of white vinegar 2 spoons of sugar. Pour the pepper water. Peppercorns can be left out, like peppercorns taste strong can add peppercorns. I did not add. Add an appropriate amount of mineral water and stir well to let the sugar melt.

6, the pickled radish slices into the bottle, pour the seasoning juice, if not enough to add mineral water, water to submerge the radish slices. This time you can taste the flavor, sweet and sour flavor line, in line with their own taste is not, their own adjustment. Screw on the cap. A bottle of mineral water I used exactly on the part of the trademark paper. Now the temperature of two days is the most delicious. After two days put in the refrigerator to chill.