Crisp Pickled Radish
One salting and two sugar treatments strip the radish of its bite while keeping the skin on for extra snap, before a soy-based soak delivers clean, sweet-savory crispness.
Instructions
- 1
One large fat radish, washed, no need to peel it—it's said that not peeling it makes it crunchier to eat.
- 2
Slice thinly and marinate with salt for 30 minutes.
- 3
Pour in the marinated liquid, then squeeze the radish slices by hand.
- 4
Add white sugar and marinate for another 30 minutes, then pour out the liquid and add white sugar to marinate for another 30 minutes (that is, marinate once with salt and twice with sugar), no need to worry about it being too sweet.
- 5
Add Haitian Supreme Light Soy Sauce, white vinegar, mineral water, and sugar to your liking. After mixing, you can taste the sauce and make adjustments, then leave it in the fridge for two days.
- 6
Let's start eating; the taste is really quite good.
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Ingredients
Main Ingredients
- Big Fat Radish1 piece
- mineral waterto taste
Seasonings
- Saltto taste
- white sugarto taste
- Haitian Premium Soy Sauceto taste
- white vinegarto taste