Pickled radish

Overview

How to cook Pickled radish at home

Cut the radish into cubes for more flavor; try to choose small radishes for a more tender taste;
After cutting, dry or air-dry the outside of the radish;
After all the ingredients are put in, put the radish last; seal the mouth of the bottle with plastic wrap and tighten the cap to prevent air from entering, which will taste better; store it for half a month before eating; the sweet, sour and spicy levels are just right for me. If you want a strong taste, add the ingredients according to your own taste. It is recommended not to use white vinegar, which will be more acidic than rice vinegar and mature vinegar