1. Cut the white radish into semi-circular slices, and tear the purple cabbage into small pieces by hand.
2. Put sliced radish and red cabbage in a glass jar, add appropriate amount of salt, sugar, and a small amount of white vinegar (if you like hot and sour taste, you can put some red pepper), cover and marinate for 10 hours, usually at night, the next day You can eat breakfast.
3. When the purple of purple cabbage meets white vinegar, it gradually turns into a rose red that is very appetizing. Next, put the pickled radishes on a plate.
4. First, place the first layer neatly in a round shape, which is the outermost layer of the petals, and place the second layer and the first layer in sequence with a staggered gap, just like this.
5. You should choose thinner ones, just roll them with three pieces.
6. Garnish, put on the plate, and enjoy it!
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