Material preparation

Ingredients: Large white radish 1500g

Ingredients: Homemade chopped chili optional

Accessories: appropriate amount of salt, appropriate amount of white vinegar, appropriate amount of white sugar

Production steps

1. Wash the large white radish, do not peel it, just remove the spots. The radish skin tastes extra crispy, tender and refreshing, so don’t waste it.

2. Cut the radish into half-inch-long sections, then cut into thick slices with a knife, then cut into thumb-thick strips and place in a slightly larger basin.

3. Add appropriate amount of salt and white vinegar, stir evenly and marinate for two to three hours. Shake once or twice in the middle to marinate evenly and remove all excess water.

4. After three hours, drain the radish.

5. After the brine is drained, pour the radish back into the large basin, add an appropriate amount of chopped chili pepper, and sprinkle with a small spoonful of white sugar.

6. Stir thoroughly and the delicious and refreshing sour and spicy radish will be ready.

cooking tips

Don't add too much salt. It's basically just for snacks. If it's too salty, it won't taste good. You can add or subtract the chopped pepper according to your preference. The same goes for the sugar. If you like it sweet, add more. If you don't like it, just sprinkle a little to enhance the taste.

If you are not in a hurry to eat it, you can lengthen the marinating step with salt and vinegar. The radish will be more flavorful and less spicy.

Method 2

Material preparation

Ingredients: 1 roots of white radish, 1 roots of carrots, 15 red peppers.

Accessories: 8 tablespoons of white vinegar, 4 tablespoons of sugar, 3 teaspoons of salt, 500 ml of water, 5 slices of ginger. [1]

Steps

1. Peel the white radish and carrots and cut them into thick strips. Add salt, mix well and marinate for 20 minutes to add flavor.

2. Put water in a pot, add sugar and boil until the sugar melts.

3. Turn off the heat and add white vinegar to make sweet and sour water. Let cool and set aside.

4. Wash the red pepper, cut a slit on the side with a knife to facilitate the flavor, and slice the ginger.

5. After the pickled radish is out of water, pinch it evenly and drain the water.

6. Put the radish and carrot sticks into a glass crisper, add ginger slices and red pepper, and pour in sweet and sour water to cover the radish sticks.

7. Close the lid and seal, and place it in the refrigerator for 2-3 days to taste. [1]

cooking tips

1, adjust the amount of sweet and sour according to the amount of radish, the ratio of sweet and sour is 1: 2;

2. Do not use iron containers for pickled foods;

3. Pickle radish strips within two days or more than 20 days to avoid nitrite poisoning;

4. The amount of chili pepper should be adjusted according to personal preference.