Ingredients required: radish 1 root, 3 millet peppers, 6 cloves of garlic, ginger 1 small pieces, 4 tablespoons of soy sauce 1 spoon, 5 tablespoons of sugar, 5 tablespoons of balsamic vinegar, a little cooking oil and a proper amount of salt.

Practice:

Step 1: Rinse the white radish, cut it into strips the thickness of the little finger, peel the garlic and slice it, slice the ginger, and cut the millet pepper into rings for later use.

Step 2: Put the sliced radish strips into a large bowl, add 5 tablespoons of salt, knead the salt evenly by hand, fully blend the salt with the radish, marinate for 30 minutes, and analyze the water in the radish.

Step 3: Squeeze out the water in the radish pickled with salt by hand. Squeeze it several times to let the water be fully separated out. Whether the radish is crisp or not depends on whether it is clean or not.

Step 4: Add prepared ginger slices, garlic slices and millet pepper rings to the processed radish. This amount can be adjusted by itself, and the amount of garlic can be more.

Step 5: Add 5 tablespoons of white sugar, 5 tablespoons of balsamic vinegar, 4 tablespoons of light soy sauce and 1 tablespoon of light soy sauce, pour 2 tablespoons of hot oil on the garlic cloves, and finally add half a bowl of cold boiled water. Rub the radish strips evenly with your hands, and grab them for a while to make the seasoning taste faster. Grab it evenly and put it into a clean bottle without water and oil. Pour the juice into it together. After pickling for 3 hours, you can eat it. If you can't finish eating it, you can store it in the refrigerator and keep it for a long time. A crispy pickled radish is ready.

Tips:

1, pickled radish does not need to scrape off the skin, and the pickled radish with skin will taste crisper.

2. After the radish is salted, it will produce water. Try to squeeze the water in the radish clean, so that the radish strips will be crisper and taste faster.