Crispy Pickled Radish Skin First Release

Wash the radish, peel off the skin, and it's okay to leave a little bit of the flesh.

Put the peeled radish skins into a glass sealed container. You can also use other containers, but you should use ceramic or pineapple containers, not plastic ones.

Add a spoonful of sugar. I like things too sweet, just a small spoonful of sugar is fine, but you can also add a bit more sugar.

Pour in white vinegar. You can also use rice vinegar, fragrant vinegar, aged vinegar, etc. I usually like to use fragrant rice vinegar; this time I used white vinegar for a better-looking color.

The vinegar should cover the radish skins, then cover it and let it pickle for two days.

It can be eaten after being pickled for two days, and it's also fine to pickle it for a few more days. The bottom part of this bowl is what I pickled for five days, so the color is a bit darker, and the top part is what I pickled for two days. This vinegar can still be used for one or two more rounds after the radish skins are taken out.

This is soaked in fragrant rice vinegar, so the color is a bit darker, and the texture and taste are both better than white vinegar.