Crispy pickled white radish

Name: Crispy pickled white radish
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 piece white radish; to taste Boiled water; to taste Little Chaotian Pepper; to taste Salt; to taste Sugar; to taste Soy sauce; to taste Vinegar

Paper-thin radish rounds are layered with salt and sugar until crisp yet tender, delivering an addictive sweet-savory crunch alongside congee or rice.

24 hrNewEasy Pickled & Preserved Pickle Sour Spicy

Instructions

1
Peel the white radish and cut it into thin slices, the thinner the better.
2
Place a layer of the sliced radishes at the bottom of the bowl, then sprinkle a layer of salt.
3
Then cover with another layer of white radish.
4
Sprinkle another layer of salt.
5
Use the same method to put all the radishes into the bowl.
6
After marinating for 20–30 minutes, drain the water.
7
Sprinkle another layer of white sugar on the radish.
8
After marinating for 20 minutes, drain the liquid from the marinade.
9
Rinse the radish with plain boiled water to clean off the salt and sugar.
10
Pour in an appropriate amount of soy sauce, about four bottle caps.
11
Pour in an appropriate amount of vinegar, about three bottle caps.
12
Pour in boiled water until it is level with the radish.
13
Add the chopped small chili peppers.
14
Transfer to a storage container, cover it with a lid, and put it in the refrigerator. It can be eaten after marinating for 1-2 days.