Crisp and tangy white radish

Prepare the ingredients: fresh white radish, apple cider vinegar, salt, sugar, chili, cooled boiled water

The radish was washed and cut into evenly thin slices. Since the ones chosen were not large, tender, and juicy, the skin was not removed.

Put the radish into a bowl, add an appropriate amount of salt, and marinate for twenty minutes.

Cut the chili peppers into small pieces and set aside.

Rinse the radish twice with cool boiled water, place it in a storage box, pour in the juice made by mixing sugar, apple cider vinegar, and chili to soak it thoroughly, seal it, and put it in the refrigerator. It will be ready after five hours, with a pleasantly sweet, sour, and slightly spicy taste.