Exclusive Sweet and Sour Cherry Radish

Put rock sugar, white vinegar, and water into a pot, bring to a boil, and let cool.

Brush the cherry radishes clean, make a few cuts, to help them absorb the flavor.

Add salt and gently rub evenly, then marinate for 10 minutes.

Squeeze the brined radish slightly to remove some of the water.

Put the pickled radish into a clean glass jar.

Add the cooled sweet and sour liquid, place it in the refrigerator for at least 12 hours before eating, and consume it as soon as possible.