1. Wash the radish, scrape off the skin, and cut into slices of no less than 3mm. Sprinkle with salt, mix well, and marinate for one hour. At this time the radish will produce a lot of water.
2. Pickled radishes will produce a lot of water. The original large pot of radish has been reduced by one third. Rinse the salt water and control the moisture.
3. Sprinkle the dried radish with sugar, mix well, and marinate for another hour.
4. Rinse the marinated radishes, control the moisture, and complete the processing of the radishes. The two marinating steps are to remove the spicy flavor of the radish.
5. Add soy sauce, white vinegar, sugar and cold boiled water in a ratio of 2:1:1:3 in a porcelain bowl, and mix well. It can be adjusted according to personal taste.
6. Stir the processed radish into the prepared sauce and mix well. If you like spicy, you can add millet pepper. Wrap it in plastic wrap and put it in the refrigerator. You can eat it the next day.
7. Stir the processed radish into the prepared sauce and mix well. If you like spicy, you can add millet pepper. Wrap it in plastic wrap and put it in the refrigerator. You can eat it the next day.
Tips:The amount of salt and sugar for marinating can be slightly more, so don't worry about being too salty or too sweet, because it will be rinsed off. The amount of seasoning depends on the size of the radish, so there is no fixed amount. Add a few drops of sesame oil when eating to increase the aroma.
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