2, first prepare materials, choose a white, fresh white radish, stale radish is not delicious.

3. Slice or cut the radish into small strips. If you slice it, you can eat it soon. It will taste better if it is long.

4. Then put the cut radish into a dish, add salt, marinate for about 10~20min, then pour out the salt water and rinse with water to remove the spicy taste of raw radish.

5. Find a container, wash it, dry the water without any oil stains, and then start to adjust the acid juice.

6. put the chopped Chili rings in the bottle and add some sugar, preferably more, otherwise it will be very sour. The ratio of cold boiled water to white vinegar is about1:1.5; With clean chopsticks, stir the acid water evenly to make the sugar dissolve as much as possible, here white sugar is used; After mixing, you can taste it first, but you don't think it's enough to add it.

7. After the sour juice is adjusted, put the radish in the bottle. The radish slices can be eaten after pickling for about 1 hour. Radish strips will be more delicious if marinated for a day.

8. If you can't finish eating, cover the bottle with a protective film or fresh-keeping bag, then cover the bottle cap and eat slowly, but remember never to touch the water and radish in the bottle with greasy things, otherwise it will go bad easily.