[Cantonese Three-Color Pickles] Crisp, Sweet and Sour

Wash and peel 90g of white radish and 40g of carrot, then cut into strips or pieces. Wash 50g of cucumber (peeling optional) and cut into strips or pieces. Add 17g of salt and knead thoroughly until evenly mixed, then marinate for 30 minutes until soft.

Pour out the excess juice from the marinated vegetable strips, rinse off the excess salt with cold boiled water, and then drain the water.

Add 35 grams of white sugar and 33 ml of white vinegar and mix well. At this point, you can add a little sliced tender ginger and shredded deseeded chili according to personal preference. (Optional)

After mixing well, place in a glass container and store in the refrigerator. It can be eaten after marinating for one day.

Each time, make a little less, and it's best to finish within 5 days. (This recipe is for two people, about 3-5 days' worth)