1. Wash the white radish, peel it, and cut into slices about 1~2mm.
2. Enlarge the radish slices in a bowl, sprinkle with salt, and pinch evenly with your hands.
3. Cover with plastic wrap and marinate in the refrigerator for more than 1 hour.
4. After salting, the radish will release a lot of water. Wash the radish slices with water to remove the salt.
5. The radish slices are squeezed out of the water, put in sugar and pinched evenly, covered with plastic wrap and marinated for more than 1 hour.
6. The radish that has been pickled with sugar will still release water, but don't pour it this time. Add light soy sauce and balsamic vinegar, stir evenly, add cold water to soak the radishes, cover with plastic wrap and marinate for more than 2 hours.
7. brittle! Tender! Save your greasy stomach!
Tips:1. The white radish does not need to be peeled.
2. Do not eat white radish and carrots at the same time.
3. Pour out the water from the first salting and wash and squeeze dry, and retain the water from the second salting.
4. Taste the radish before adding light soy sauce. If it is salty, add less light soy sauce, or if it is light, add more light soy sauce.
5. You don't need to add balsamic vinegar, but it tastes better with vinegar.
6. Turnips are broken and those with bloating are suitable for consumption, but those who are eating ginseng and other gas-supplementing foods should not eat it.
7. The spoon is a special weighing tool, but the porcelain spoon used for soup is usually used here.
