1. Wash the radishes.
2. Remove the roots, remove the stalks, and make a few strokes on the radish.
3. Add a little salt and knead gently to remove the slight bitterness and astringency.
4. Pour out the effluent.
5. Add sugar and vinegar.
6. It can also be cut into pieces and packed in bottles.
7. Cover with plastic wrap and store in the refrigerator.
8. 24 hours, it's all right.
9. The color will not look good with time, it will not be crispy, and will become soft, so don't do too much at once.
10. Adjust the sweetness and sourness according to your taste. White vinegar will be a little sour, but the color will look better.
11. If other ingredients are pickled, I usually add some rice vinegar to make it softer.
12. A few strokes like this will be more delicious.
