1. Look, this is the color after two days of soaking, the water has completely turned red, and the original red skin and white hearts are slowly turning pink
2. Pick the soaked sour radish with clean chopsticks, add spiciness, coriander, sesame oil, garlic water and mix well according to your taste
3. Red radish, the heart is white, the head is much smaller than the white radish
4. After washing the radishes, cut them into thin slices of the same size and marinate for 20 minutes with an appropriate amount of salt.
5. Decant the water to pickle the radish and boil it with cool white
6. Use clean, water-free and oil-free chopsticks to sandwich the sliced radish into a clean glass container, add warm water, vinegar and sugar, and it will be almost equal to the radish or slightly over the radish. Cover the lid and shake well and soak 2 -You can eat in 3 days
Tips:1. It doesn't matter if you can't buy red-skinned radishes in many places. It is as delicious as ordinary white radishes, but you can't make pink sour radishes.
2. If there are not many people in your family, don't soak too much at one time. After soaking, soak again. If you soak for too long, the taste will be slightly reduced.
3. The ratio of warm water, vinegar and sugar is basically 1:1:1. I don’t have a precise amount. If you feel it, you can adjust it slightly according to your taste. If you like sweet, add more sugar and you like to eat Add more vinegar to the sour ones.
4. If you like to have a slightly raw texture, you can eat it after one day of soaking. I have soaked for six days at most, and the taste is not much different from that of three days of soaking.
5. In order to make the color of the radish more beautiful, I usually make red radish and white radish in turn. If the red radish has been soaked, the color will be very red.
The white radish is big, I cut it into strips, and one radish is filled with a bottle.
