Rouge radish

Overview

Everyone who tasted the sweet and sour radish said it was delicious! ~

Wash and slice the white radish.
Marinate with salt for 30 minutes to release the soup and remove the radish flavor to make it taste better.
While waiting for the pickled radishes, wash and slice the purple cabbage, add water and cook over low heat until the color of the purple cabbage turns light and white, then remove the purple cabbage.
Add the crushed and seeded dried chili peppers, Sichuan peppercorns, and sugar to the water in the pot and continue to cook until it is saccharified. After saccharification, add a little salt. After salting, turn off the heat and let cool for later use.
Pour out the soup from the radish that has been pickled with salt, wash it repeatedly with water to remove the salty taste, squeeze it dry, and put it into a clean and sealed bottle.
Pour white vinegar into the cooled purple cabbage water, and the color will instantly become brighter. Taste the taste, it is sweet and sour.
Pour the beautiful soup into a sealed bottle with radish, put it in the refrigerator to marinate for 24 hours, then take it out and plate it up before eating.