Lemon-Scented Rouge Radish

Name: Lemon-Scented Rouge Radish
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1/2 piece white radish; 2-3 slices Purple cabbage; 1/2 piece Lemon; to taste white sugar; a pinch Salt

Purple cabbage juice turns shocking pink with a squeeze of lemon, becoming a jewel-toned bath for salted radish half-moons. The result looks like candy and tastes delicately sweet, sour, and citrusy.

0 minNewEasy Pickled & Preserved Mix Sweet & Sour

Instructions

1
Juice the purple cabbage with cooled boiled water to make purple cabbage juice
2
Squeeze lemon juice into the purple cabbage juice, and at this moment the purple cabbage juice turns into a beautiful blush pink.
3
Add sugar to purple cabbage juice to adjust the sweetness and acidity
4
Cut the white radish in half, then slice it into half-moon radish pieces.
5
Put some salt on the radish slices to draw out some of the radish's moisture.
6
Drain the liquid from the pickled radish and rinse it with cold boiled water.
7
Soak the radish slices in the prepared purple cabbage juice
8
Soak the radish slices in purple cabbage juice
9
Arrange the soaked radish slices in a circle to form the outermost layer of the flower.
10
Stagger and place the second layer, and arrange each layer in turn to form a flower.
11
Finally, roll a piece into a flower center, secure it with a toothpick, and place it in the middle of the arranged flowers.
12
A beautiful flower is ready.