1. Wash and dry the radish
2. Cut the radish evenly into pieces with a knife
3. If you are a novice, you can put two chopsticks on both sides of the radish to ensure the thickness and not cut off
4. Add salt, mix well, and marinate for 30-40 minutes
5. After pickling, the radishes will leak out. Pour out all the water, and then pinch the radishes to remove excess water.
6. Add vinegar and sugar, mix well
7. Put it in a clean airtight glass bottle, put it in the refrigerator for 1 day, taste, add salt or sugar according to your taste, and refrigerate for 1 day to taste
Tips:1. When pickling with salt for the first time, it must be pickled for enough time, otherwise the water will not be discharged completely, the radish will not be crispy, and the taste will not be good.
2. For vinegar, lemon vinegar is recommended. Here's how to do it:. Students who find trouble can also use Zhejiang vinegar (ordinary rice vinegar)
