Pickled Sweet and Sour Radish

Clean the white radish thoroughly and cut it in half from the middle, then slice it into 1-millimeter thin pieces, making sure not to cut all the way through, leaving a 1-2 millimeter connection at the bottom. When making the 10th cut, cut through completely, and then cut it in half from the middle.

Marinate the cut radish pieces with a little salt for about half an hour.

It releases a large amount of water from the radish while also removing the radish's spiciness.

Mix an appropriate amount of light soy sauce, rice vinegar, sugar, and MSG to make a sauce.

Squeeze the water out of the marinated radish pieces.

Place the marinated radish pieces into the prepared sauce and let them soak to absorb the flavor.

In the scorching summer, eating a piece of tangy and sweet pickled radish is great either with porridge or with rice.