Black Radish Pickled in Vinegar

Black radish has black skin, but its flesh is still white inside.

Cut into 5-mm-thick fan-shaped slices

Make a few more cuts to allow the flavor to penetrate, but do not cut all the way through, keep the center connected.

Soak in salted water for 5 minutes to remove the bitter taste.

Pour grape vinegar and white vinegar into a bowl, and add sugar

Stir thoroughly until the sugar dissolves

Take the radishes that have been soaked in salt water, drain the excess water, and then put them into the vinegar mixture.

Soak and marinate for half a day and it's ready to eat, sour, sweet, and crisp.

When plating, a bit of chopped chili was added for color, making the dish look more appetizing.