1. Prepare the materials and wash the white radish.
2. Half a white radish root, do not need to be peeled, cut into thin slices and sprinkle with a little salt, and let it go for an hour to drain the radish water.
3. Flatten the garlic, slice the ginger, dice the spicy millet, appropriate amount of rock sugar, vinegar and light soy sauce for later use.
4. Pour in vinegar and two spoons of light soy sauce, and cover the ginger and garlic.
5. After 1 hour, the radish leached out of water.
6. Stack the drained white radish in a bowl, wrap it with a layer of plastic wrap and put it in the refrigerator overnight before serving.
7. Finished picture.
8. Finished picture.
9. Finished picture.
10. Finished picture.
Tips:Add two teaspoons of salt when pickling radishes. You don’t need too much. Grab it with your hands and put it in a clean basket to drain the water. Add some rock sugar to neutralize the sourness of the vinegar.
