Delicious Pickled Radish

Wash the white radish, then wait for the surface moisture to dry, while preparing the other ingredients.

Cut the white radish into evenly thin slices. Remember not to peel it; pickling it with the skin on makes the radish especially crisp and refreshing.

Slice the radish, add 1 tablespoon of salt, mix evenly by hand, and marinate for one hour. After the radish releases its water, pour off the liquid.

Next, start marinating the radish. The seasoning ratio is: 3 tablespoons of sugar, 5 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and 4 tablespoons of vinegar.

Those who love spicy food can cut dried chili peppers into strips and put them in.

Put the radishes mixed evenly with the seasoning into a sealed jar, and they can be used after refrigerating for about 3 days. Flip them a few times with clean, dry chopsticks without oil or water in the meantime to make the flavor more uniform.

Pickled radish is quite delicious, and paired with a bowl of porridge, it makes a great breakfast choice.