Light Appetizer Pickled Radish

The ingredients are as shown in the picture!

Main ingredient sliced, about 0.5 cm thick. (Slicing is convenient, easy to drain water, and absorbs flavor well. Other shapes are also fine, depending on personal preference)

In an oil-free container, add two spoonfuls of salt.

Two spoonfuls of sugar.

Mix by hand and wait for about an hour.

Garlic, sliced small chili peppers, rock sugar, white vinegar, pickled chili water, and an additional 100 grams of cooled boiled water, mixed to make pickling juice (either white vinegar or rice vinegar can be used).

This step is very important: once the ingredients are marinated to this extent, rinse them with clean water, tasting as you go, until the cucumber has no salty taste and the white radish reveals its natural sweet flavor (normally washed three or four times). This step determines the final taste of the dish!

Squeeze out the water with your hands or a colander, trying to get it as dry as possible so it absorbs the flavor better later.

Using the cage cloth should be convenient to operate, squeezing until no water comes out. Something like this: wrinkled!

Throw everything into the marinade, put it in the refrigerator overnight, seal it, and it can be eaten the next day!

This photo was taken after almost finishing eating, sweet and sour and refreshing! Perfect for cutting grease.