Simple Sour Radish

Simple Sour Radish

1. Wash the white radish and slice it.

2. Put some salt in a basin and let it stand for half an hour to let the white radish marinate out of water. Let's spread it evenly.

3. Wash the salted white radish and let it dry for a few hours.

4. Put some salt, sugar, and chili in a glass jar, fill it with cold boiled water, mix well with chopsticks, and put white radish. The water should not be too full and the fermentation will overflow. Put a fresh-keeping bag before closing the lid.

5. It depends on the room temperature. It can be eaten when it ferments and becomes sour in about 3 or 4 days in warmer weather. If you don't want to be too sour, you can put it in the refrigerator to inhibit fermentation.

Tips:

1. Never use white vinegar for soaking. This acid is not delicious because it is not fermented from the white radish itself.
2. The amount of sugar and salt should be well controlled. If the salt is too salty, the sugar will not be fermented. You can scoop out some water for soaking the radish to taste the unsuitable taste before adding it.
3. Sour radish is delicious, but it should not be consumed in large quantities for a long time.