-
1
Preliminary processing of carrots. -
2
Wash and keep part of the skin. -
3
Cut the radish into cubes. -
4
Cut the ginger into shreds and pick it out for convenience when eating, and cut it into thicker pieces. -
5
Put shredded ginger and diced radish in a basin, add appropriate amount of salt. -
6
Stir evenly and let it sit. -
7
When the radish comes out of water, you can equip it for bottling. -
8
Take a clean bottle without water or oil, use a large spoon to remove the radish (drain the water), put it into the bottle, put a layer of radish and a layer of sugar. -
9
Fill the bottle and pour in white vinegar until the radish is covered. -
10
Cover with a plastic bag. -
11
Close the lid and wait for the food to be finished. -
12
It will be ready after a day. The skin of the radish will fade and each diced radish will be stained with rouge. Take a bite and it will be crispy, sour and sweet.