It's sour radish

1

The radish washes the skin, drys the water and changes the knife, and if the radish is big, you can cut the tail out, and a radish makes a spicy radish。

2

After the radish has been cut, it'll be cut in two。

3

Find two chopsticks on the side of the carrot in order to avoid cutting the bottom of the blade。

4

This thin slash can cut to the length of the block it wants, or it can cut the entire radish before dividing it。

5

The end of the radish cut can be cut in such a strip, with a red radish colour, which is good for sour spicy, because it's a little different, so let's not start here。

6

When the radish is cut, a little bit of salt is mixed up with a hand. The salt is as good as the usual cooking. When you mix it with force, the radish absorbs the salt. The average is put in place for 15 minutes, then for a second time and 15 minutes。

7

After completing the second 15 minutes of sedentary release, the radish water will be smoothed out, the radish will be salty, the salt will be washed with cold water, the salt will go straight to white vinegar, and the sugar will be pumped in, the taste will be smoothed and stored in a bottle, which will normally be made at night, and the next morning it will be very refreshing。

① When mixing with salt, you must apply some pressure so the radish releases enough water to become tender enough. ② This recipe uses concentrated white vinegar; the leftover vinegar can be used to pickle radishes again. However, because it is highly concentrated, adding too little sugar will make it too sour, while too much will make it bitter, so add it little by little and taste as you go. ③ Remember to avoid raw water during the preparation process; contact with it will make it difficult to store.