White radish1000g, garlic, Thai pepper, soy sauce 300g, mature vinegar 300g and sugar150g.

Practice steps:

1, to make pickled radish, you must choose fresh, crisp and moist radish, and you can't use bran radish. Wash fresh white radish with clear water, remove the head and tail, and cut into strips. Or cut into pieces, that is, cut from the middle, all four petals, the skin of white radish does not need to be removed, which not only has high nutritional value, but also tastes very crisp after pickling.

2. Put the radish on the chopping board, cut it into the first two knives without cutting it off, and cut it off with the third knife. The advantage of this is that it can make the radish more tasty, and the taste is more crisp and refreshing.

3. Put all the cut radish slices in a pot, add 5g of salt and10g of white sugar, and stir evenly, so that the sugar and salt can fully penetrate into the radish slices, and the water in the radish slices can be processed. The radish must be thoroughly drained for more than 3 hours.

4. After the water in the dried radish is drained, squeeze the water hard, and then treat the dried radish with water control. 5. Prepare 50 grams of garlic and cut it into garlic slices. Wash 50 grams of pepper and cut it into small pieces.

6. Prepare a clean basin, add 300g of extremely fresh soy sauce, 300g of mature vinegar,150g of soft white sugar and150g of pure water into the basin, and stir with a spoon to completely dissolve the white sugar.

7. Pour the prepared juice into a clean container.