How to make pickled radish

If you want to make delicious food, you must prepare all the necessary ingredients, seasonings, and tableware. Of course, the most important thing is to control the heat. After all this is prepared, let's start making pickled radish

1. Half a white radish, weighing about 2 pounds. (When buying white radish, I always buy half a radish, because I can tell the quality of the radish from the cut surface, whether it is hollow and whether it has moisture)

2.1 Mix the radish slices with half a tablespoon of fine salt, mix well and marinate for half an hour to let the water come out. After waiting for half an hour, you will find that the radish has released a lot of water. At this time, pour out the water and squeeze it dry.

3.2 Do not peel the radish, it will be crispy with the skin on. Wash and cut into thin slices

4. Add half a tablespoon of sugar, mix well and marinate for half an hour, then squeeze out the water. Repeat once. In other words, marinate once with salt, then marinate twice with sugar. Then squeeze out the water from the radish. (After this treatment, the pickled radish will not have a strong raw radish smell)

5. Put the spoon in the picture, about 7 tablespoons of soy sauce, 2 tablespoons of sugar, 1.5 tablespoons of white vinegar, and about 7 tablespoons of pure water into the radish slices that have been drained of water (the amount of seasoning is for reference only, and can be adjusted according to the amount of radish and your own taste)

6. Mix well. The amount of seasoning sauce should be equal to that of radish. The radish can be almost soaked in the sauce. After the seasoning sauce is put in, you can taste it and adjust it yourself. Then cover it with a lid and put it in the refrigerator to marinate for about two days. You can take it out and eat it. If you are impatient, you can take out a small amount to taste the next day.

Today’s introduction to pickled radish ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.