Pink radish

Buy a white radish at the vegetable market, peel it, and wash it clean. Choose a fresher radish, as this will make the dish taste better.

After cutting into small pieces, put them into a clean, oil-free container, then add an appropriate amount of salt and mix well. Let it marinate until water is released, which takes about 40 minutes to an hour. After the water is released, pour it out. Do not add too much salt; if you're not sure, just taste it and adjust to the right amount.

Slice the ginger and garlic cloves, prepare some dried chili peppers, pickled peppers (not too many, just one or two, too many will make it very spicy, this depends on personal taste), a small amount of Sichuan peppercorns, and some dark red Zhejiang vinegar, which is the key for pickling radish.

Prepare a sealed container and put the pickled radish into it (remember to pour out the water from the previous pickling), then add garlic, ginger, Sichuan pepper, dried chili, and pickled chili together. Next, pour the red Zhejiang vinegar into the container until the radish is completely submerged and turns red. I used a whole large bottle of vinegar for one radish, and then added sugar according to the ratio of radish to vinegar. For my one and a half jin of radish, I added about five to six large spoons of sugar; my spoons are quite big. Be sure to add plenty of sugar, or it will be very sour. Go ahead and add the sugar generously. After preparing the seasonings, shake well. You can refrigerate it for three days, and it will taste great, but it can also be kept at room temperature without refrigeration.

It can be eaten in a day. The taste is sweet and sour, very refreshing and appetizing. You can eat it for several days in a row. Next time, just add a small amount of red vinegar and seasonings to the pickling liquid, and you can pickle it again. This can be done two or three times. This is a great secret recipe, told to me by my sister-in-law who runs a restaurant. I usually don't tell it to just anyone.