1. Wash the white radish and dice it with water, cut it a few times in the middle, do not cut it, so as to taste (pictured), and chop the millet pepper.
2. Prepare a clean and sealable container, pour white radish, millet pepper, and appropriate amount of sugar.
3. Finally, pour the whole bottle of vinegar (if you don't like to eat too sour, you can reduce the amount, add a proper amount of cold white to open), close the lid, and seal it.
4. The vinegar radish, which has been marinated for about 24 hours, is sour and spicy, refreshing and appetizing.
Tips:Do not peel the white radish to make it more crispy.
