Steps:
1. Prepare a white radish and wash it. I'm not very big at all, about 30cm. It feels tender to pinch, so I only peel part of it, but I suggest you peel it all. Because they were all peeled before, I want to try half peeling this time.
2. Divide the white radish into several sections evenly, and then cut it into strips of about 5cm.
3. Put it in a pot and sprinkle with three teaspoons of salt to kill the water in the radish. I put it at noon and came back for dinner. There is a lot of water.
Prepare a sealed box, the kind of glass lunch box I use.
5, put the radish in the box, spread a layer of sugar, put pickled peppers, and then pour vinegar, densely spread a layer of sugar, don't be reluctant to put sugar.
6. Cover after paving.
7. Shake it up and down, mix the sweet and sour juice, wrap it in radish strips, and wait until the saccharification is almost complete. Dip it in and taste the sweet-sour ratio. If you are not satisfied, adjust it again, because it will be sucked into radish and adjusted according to your personal taste. I adjusted it even heavier. Put it in the refrigerator.
8. Eating radish a day is still spicy.