Homemade pickled radish – appetizer

Overview

I eat radishes in the winter and ginger in the summer. It doesn’t take the doctor to prescribe medicine. Although I don’t like white radish, in line with the principle of health preservation, I still brought a few back from the vegetable market. Thinking of someone who regards sauerkraut as their life and would not be happy without sauerkraut, let's make some pickled radish. Unexpectedly, after it was cooked, it tasted so good that even a person like me who doesn’t like white radish fell in love with it (*@ο@*)~

Tags

• appetizers
• home cooking
• big white radish
• light soy sauce
• white sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 Brush the large white radish clean, cut into thin slices (about 1mm) with the skin on, add salt so that each slice is evenly coated with salt, and marinate for half an hour.

   

2. 2 Pour away the salt water, squeeze the white radish dry, add sugar, and marinate for half an hour. After squeezing out the water, marinate again with sugar.

   

3. 3 After the pickling is completed, squeeze out the water and add light soy sauce, white sugar, white vinegar, and purified water. The ratio is about 7:2:1.5:7. Mix the sauce and white radish evenly so that the white radish is flush and soaked in it. Cover and refrigerate for 2-3 days. The specific amount of seasoning should be adjusted according to the amount of white radish and your own taste. I usually put the seasoning in a bowl, then dip it with chopsticks to taste. If it's sour, add some sugar. If it's too sweet, add some white vinegar.