Sweet and Sour Pickled Radish Sticks
1.
Collection: half of white radish, sugar, white vinegar, light soy sauce, six or seven plums
2.
Wash the white radish, dry, and cut into strips. (If you are in a hurry, you can cut finer or thin slices)
3.
Put the cut radish sticks into a clean container without oil and water, and spread a layer of radish sticks with a layer of sugar. The amount of sugar is estimated to be fifty to sixty grams to the naked eye. Just dip each slice of radish with sugar and put in the plum.
4.
After all the radish sticks are sprinkled with sugar, they are poured in white vinegar. For the amount, I use the white vinegar bottle cap to pour more than four covers. (I'm afraid it might be too sour, but put some first. Taste the juice the next day, and add more if you think it's not sour)
5.
After the radish has been marinated, there is no need to pour out the water, and pour in the light soy sauce. It does not need too much, and the amount is sufficient for the usual stir-frying. Then cover the lid and gently shake it left and right to make the juice more even, put it in the refrigerator.
6.
Taste the sweetness and acidity of the juice the next day. According to your own taste, add some sugar and white vinegar if it is not sweet enough. You can eat it the next day (but wait for a little bit of the spicy flavor of radish), and eat it two or three days later. The taste is better.
Tips:
The container can be sealed or covered, preferably glass or ceramic.
It's best to scald the plum with boiling water for two seconds, because it feels that you can't rest assured that you can eat the candied fruit. If you don't mind, you can leave it unheated.
Try to put the plums at the bottom of the container as much as possible. When the radishes are marinated, the sweet and sour taste of the plums can be better soaked.
During the refrigeration process, take clean chopsticks and turn the upper and lower radish sticks over every day to facilitate the evenness, because the juice is at the bottom.
After two or three days, the spiciness of the radish has disappeared, and the sour and sweetness has penetrated the inside and outside of the radish, which is very appetizing and refreshing.
