material

White radish, salt, sugar, soy sauce, white vinegar, purified water.

working methods

1. Half a white radish, weighing about 2 kg. I buy half a radish, because I can see the quality of radish, whether it is hollow or not, and whether there is water.

2. Radish is crisp without peeling, washed and sliced.

3. Marinate the radish slices with half a tablespoon of fine salt, mix well for half an hour and let them out. After waiting for half an hour, you will find that the radish has a lot of water. At this time, pour out the water and squeeze it dry.

4. Add half a tablespoon of sugar, mix well and marinate for half an hour to squeeze out the water. Say it again. That is, marinate the radish with salt once, then marinate it with white sugar twice, and then squeeze out the water from the radish. After this treatment, the pickled radish will not have a strong smell of raw radish. )

5. Put the spoon in the picture. In the radish slices with good water, there are about 7 tablespoons of soy sauce, 2 tablespoons of white sugar, 1.5 tablespoons of white vinegar and 7 tablespoons of pure water (the amount of seasoning is for reference only, which can be adjusted according to the number of radishes and your own taste).

6. Stir well. The amount of seasoning juice should be flush with radish, and radish can basically be soaked in juice. You can taste the sauce and mix it yourself. Then cover it and put it in the refrigerator for about two days before taking it out. If you are in a hurry, you can take out a small amount and taste it the next day.