Pickled purple radish

Wash the purple radish.

Peel and cut into thick strips.

Put the shredded radish into a large bowl, add 2 teaspoons of salt and mix well, then marinate for 30 minutes to 1 hour to release the water.

Put the sushi vinegar into a small pot. (This vinegar doesn't have ordinary acidity.)

Add sugar and water and bring to a boil. (Adjust the amount of sugar according to your own preference for sweetness and sourness.)

Let it cool before using.

The radish was pickled for one hour and released a lot of water.

Squeeze the radish as dry as possible. (If the radish is not salty, there is no need to rinse it with water.)

Pour the cooled sweet and sour liquid into the radishes, mix well, and marinate for more than 2 hours. (If stored in the fridge, it can last 2-3 days. Try to eat it as fresh as possible. It is best to use a glass or ceramic container for the radishes.)

Sweet and sour, very appetizing and crisp.

I like this color.