vinegar radish

1

Look, this is the color after soaking for two days. The water has completely turned red, and the original red skin and white heart have slowly turned pink.

2

Pick up the soaked sour radish with clean chopsticks, add oil-sprinkled chili seeds, coriander, sesame oil, and garlic water according to your taste, and mix well

3

Red-skinned radish, white heart, much smaller than white radish

4

After washing the radish, cut it into thin slices of similar size, add appropriate amount of salt and marinate for 20 minutes.

5

Decant the water used to pickle the radish and boil it with cold white

6

Use clean water-free and oil-free chopsticks to clip the radish slices into a clean glass container, heat boiling water, vinegar and sugar, basically level with the radish or slightly above the radish, cover and shake well, soak for 2-3 days. You can eat it

1. It doesn't matter if you can't buy red-skinned radishes in many places. It's just as delicious as ordinary white radishes, but you can't make pink sour radishes. 2. If there are not many people at home, don't soak too much at once. Soak it after eating and then soak it. The taste will be slightly reduced if you soak it for too long. 3. The ratio of warm water, vinegar and sugar is basically 1:1:1. I don't have the exact amount. You can also adjust it according to your taste. If you like sweet, add more sugar, and if you like sour, add more vinegar. 4. If you like to eat it with a slightly more raw taste, you can eat it after soaking for one day. The most I have soaked it for six days, which is not much different from the taste of three days. 5. In order to make the radish more beautiful, I usually take turns soaking the red radish and the white radish. If I keep soaking the red radish, the color will be very red. The white radish is big. When I cut it into strips, one radish fills a bottle.