1. Peel the radishes and wash them.
2. Add 1 spoon of salt and mix well.
3. Let stand for half an hour.
4. Put mulberry rose vinegar and sugar in a boiling pot.
5. Put 1 spoon of salt, about 100 grams of purified water, and stir well.
6. Let cool after boiling on low heat.
7. Pour out the water from the pickled radishes.
8. Rinse twice with pure water.
9. Take out the radish, squeeze out the water, and put it in the box.
10. Add 1 spoon of rose wine to the juice and mix thoroughly.
11. Pour into the box and cover.
12. Keep in the refrigerator for more than 24 hours, and stir once in the middle.
Tips:If rose vinegar is not available, use apple cider vinegar, etc. instead.
Adjust the amount of seasoning according to your preference.
