Crispy Pickled Radish Skin

Cut the radish in half lengthwise, then place one half upright as shown in the picture and peel it. The peel should have a layer of flesh attached, which tastes better than just the peel alone.

Peel the radishes one by one.

Take a slice of radish peel and cut vertical lines, but do not cut through. This way, the radish peel absorbs flavor more easily. I have tried not cutting lines, and it takes longer to absorb flavor.

Cut into small pieces again.

First add a spoonful of sugar and mix well to marinate and draw out the water.

Add an appropriate amount of salt and mix evenly to draw out water. After pouring off the water, add the right amount of salt again to marinate. After the water comes out, pour off the excess water. (Note, here salt is used twice for marinating, with a total time of about half a day or overnight, preferably in the refrigerator.)

Add an appropriate amount of shredded ginger, umami soy sauce, white vinegar, a few drops of dark soy sauce (omit if you don't like a dark color), and a spoonful of honey, mix well, and then refrigerate for more than ten hours. (For those who like it spicy, you can add pickled chili at this step, and also some pickled chili juice)

Drizzle with an appropriate amount of sesame oil and mix evenly before eating, or add sesame oil and then refrigerate for a few hours if desired.