Homemade Delicious Small Pickles ---- Soy Sauce Pickled Radish Sticks

Wash the radish, cut it into 1 to 2 centimeter square strips, sprinkle with an appropriate amount of salt, and let it draw out the moisture.

Scoop out the radish strips and let them cool and dry; these are green radishes.

This is a white radish, but white radishes have more moisture, so they dry more slowly. Also, the larger the radish, the more moisture it contains.

Sun-dried until soft, the quantity should be less than half or one-third of the fresh radish, roughly speaking.

Put the dried radish strips into a container

Slice the garlic and ginger

Put the sliced ginger and garlic into the container

Pour in half soy sauce and half Wei Ji Xian, leveling with the radish strips.

Pour in two spoons of sugar

Then pour in a little bit of white wine

Stir evenly up and down with chopsticks, cover with a lid, and it can be eaten after one day. It easily absorbs flavors and will not spoil, as the purchased soy sauce and Wei Ji Xian both contain preservatives.

A small plate every morning and evening, goes especially well with porridge.