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1
Wash the white radish, wait for the skin to dry, and prepare other ingredients. -
2
Cut the white radish into evenly thin slices. Remember not to peel it. Marinate it with the skin on, so that the radish will be particularly crispy. -
3
Cut the radish slices, add 1 tablespoon of salt, spread them evenly with your hands, and marinate for one hour. Pour off the water after the water has evaporated from the radish. -
4
Then start pickling the radishes. The seasoning ratio is: 3 spoons of sugar, 5 spoons of light soy sauce, 1 spoon of dark soy sauce, and 4 spoons of vinegar. -
5
If you like spicy food, you can cut the dried chilies into shreds and put them in. -
6
Put the radish evenly mixed with seasonings into a sealed jar and refrigerate it for about 3 days before use. Use clean chopsticks that are oil-free and water-free to stir several times in the middle to make the taste more even. -
7
Pickled radish is quite delicious and is a good breakfast choice when paired with a bowl of porridge.