1. Wash a piece of white radish and dry it on the surface. Cut it into half-round slices with a thickness of 1mm. Add half a tablespoon of salt and marinate for half an hour to control the marinated moisture.
2. Pour in a spoonful of white sugar and marinate for another half an hour, then control the moisture and repeat this step again!
3. Spread the three-time pickled radish slices in a glass crisper, add eight spoons of light soy sauce, eight spoons of cold white vinegar, and two spoons of white vinegar... so that the amount of water is just over the radishes! Cover the lid, put it in the refrigerator for more than 24 hours, and you are ready to enjoy!
