Sour and Crispy Radish Skin

Sour and Crispy Radish Skin

by Wanshanhong

5.0 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

When eating white radish, do you often throw away the radish skins? It is a pity to throw away the radish skins. Not only are the nutrients in the radish skins not less than that of the meat, but it is also delicious. I will share a good way to eat radish skins. It is sour and crispy. It can not only be used as a side dish, but also a good side dish to go with wine. The key is that the radish skins that have been soaked in this way are no more spicy, but retain the sweetness of radishes, and taste sour, crisp and refreshing. This side dish is my favorite. From the time when white radishes were on the market, I often eat it. It will be soaked and eaten. Especially when the skin of Shawo radish is soaked, the crispness is higher and the taste is better. The soaked radish peel, even my 3-year-old grandson eats Huanli by himself. Dear dear, leave the radish skins you are going to toss and try."

Ingredients

Sour and Crispy Radish Skin

1. Wash the radish, peel off the skin, and bring a little flesh.

Sour and Crispy Radish Skin recipe

2. Put the cut radish skins into a sealed glass box. Other containers can also be used, but ceramic or pineapple containers should be used instead of plastic.

Sour and Crispy Radish Skin recipe

3. Put a spoonful of sugar, I like it too sweet, just a small spoonful of sugar, you can also put more sugar.

Sour and Crispy Radish Skin recipe

4. Pour the white vinegar. Rice vinegar, balsamic vinegar, aged vinegar, etc. can also be used. I usually use basmati rice vinegar, but this time I used white vinegar for the color.

Sour and Crispy Radish Skin recipe

5. The vinegar should be covered with the radish skins, then cover and marinate for two days.

Sour and Crispy Radish Skin recipe

6. It can be eaten after marinating for two days, and marinating for a few more days is okay. The bottom part of this bowl was marinated for 5 days, and the color was slightly darker, and the top part was marinated for 2 days. This vinegar can be soaked once or twice after removing the radish skins.

Sour and Crispy Radish Skin recipe

7. This one is made with fragrant rice vinegar, but the color is darker, and the texture and taste are better than white vinegar.

Sour and Crispy Radish Skin recipe

Tips:

1. Rice vinegar, balsamic vinegar, aged vinegar, etc. can also be used. I usually use basmati rice vinegar, but this time I used white vinegar for the color.
2. This vinegar sauce can be soaked once or twice after removing the radish skins. The acidity will be slightly lower when it is soaked again, but it is still crispy.

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