Crispy Sweet and Sour Radish
Radish slices keep their skins on for maximum crunch, absorbing a balanced brine of dark soy, vinegar, sugar and chili over days in the jar.
Instructions
- 1
Slice the radish with the skin on, do not peel it, otherwise it won't be crispy. Add salt and sugar, and marinate for half an hour.
- 2
Marinate until water is released, pour out the water, and then rinse several times with clean water.
- 3
Add dark soy sauce, tasty light soy sauce, white vinegar, chili, sugar, and mineral water (can be replaced with cooled boiled water), and mix well.
- 4
The mineral water added in the previous step should just cover the radishes. When bottling, do not press them down; otherwise, they won't be crispy. Just place them in naturally.
- 5
You can eat it after letting it sit for a day, just add some shredded scallions for garnish.
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Ingredients
Main Ingredients
- Radish1 piece
- Mineral waterto taste
Seasonings
- Sugarto taste
- dark soy sauceto taste
- Delicious Fresh Soy Sauceto taste
- Saltto taste
- Vinegarto taste
Auxiliary Ingredients
- chilito taste