Beauty-nourishing and tonic pickled radish

Cut the white radish into thin slices and find a container of roughly the same size. Spread the radish and salt in layers; it doesn't have to be perfectly even. It's fine as long as it's been pickled well. Don't use too much salt—just a bit more than the amount you normally use for cooking.

Let it sit for about an hour, then see if the water has been released from the pickling, and pour out the water. Twist the radish dry. If too much salt was used in the previous step, rinse it once with cool boiled water, and then twist it dry again. In short, no matter how you do it, you can't go wrong.

Add a small amount of white sugar to the squeezed radish slices to enhance the flavor and remove the radish's spiciness. Taste to decide if more salt is needed, then add light soy sauce, cooking wine, white vinegar, and chopped bird's eye chili and mix well. It's recommended to wear disposable gloves while mixing, otherwise those sensitive to spiciness will get chili on their hands. For a stronger taste, add more soy sauce and vinegar. You can also add some plain boiled water to just cover the radish. Mix until the flavor reaches the state shown in my picture.

After mixing evenly, put it in a sealed storage container and place it in the refrigerator for more than four hours. It can then be taken out to eat. Each time, use a pair of clean chopsticks to take it. It can be kept in the refrigerator for at least a week.

Finished product

Finished product