1. Wash the radish with salt, wash the surface and drain the soil.
2. Peel off the skin of the beautiful radish in the heart, so it is more crispy
3. Then cut in half, cut into thick slices and then cut into thick strips
4. Cut the white radish in the same way
5. Cut the green radish in the same way
6. Cut the carrots in the same way
7. Cut millet peppers diagonally into slices
8. Put in a bowl
9. Put the four kinds of radishes in the basin, add salt and mix well (the container should be oil-free and water-free)
10. Knead it repeatedly with your hands until the water comes out and marinate for 1 hour, so that marinating can remove the stench of the radish
11. Pour out the marinated water for the marinated radish, squeeze the water out by hand, add rock sugar, drink granulated sugar, mix well and marinate for 10 minutes
12. Add pickled peppers and millet peppers (if you don’t like spicy food, you can leave out millet peppers)
13. Pour in 5 degree white rice vinegar, or you can use ordinary white rice vinegar. But be sure to choose brewed white rice vinegar
14. Pour in the right amount of pickled pepper water, this is one of the secrets of the delicious pickled pepper radish
15. Mix well, put it in a water-free and oil-free bottle or marinate for 1 day before eating (shaking the jar a few times in the middle to make the ingredients more integrated)
Tips:1. The container for pickled radishes must be free of water and oil. When picking the sour radish, use a quick chopsticks or spoon to pick it up.
2. Pickled radishes are best kept in cold storage.
