manufacturing method

Ingredients: white radish or carrot. I suggest you use carrots, because the meat inside is red and looks good, and there are two or three pieces of appetizing ginger. The amount of sweet and sour mainly depends on the size of the radish you use. The ratio of sweet and sour is almost 2: 1. Add two or three spoonfuls of water to dilute this sweet and sour juice slightly. Salt practice: slice carrots (white), cut them less if you want to eat them that day, otherwise carrots are not delicious; Put the radish slices into the pot, sprinkle with salt and marinate for about 20 minutes. The thinner the slice, the shorter the curing time. Turned over several times during the period; After pickling, put the pickled radish slices into a glass bottle, put Jiang Ye into the bottle together, and plug it tightly; Mix water, sugar and vinegar in a small pot, bring to a boil, and stir while cooking until the sugar is completely melted. Then you can taste whether it is too sour or too sweet. After boiling, pour this sweet and sour juice into the radish bottle while it is hot. Sweet and sour juice will not flow through the radish strips, and then cover the bottle after cooling. Leave it at room temperature for a day and you can eat it. If you can't finish it, put it in the refrigerator.