Simple, refreshing, and crispy pickled white radish debut

A medium-sized white radish, peeled. Prepare all the ingredients (I put the light soy sauce, dark soy sauce, and sugar on a small plate).

Cut the radish into slices as thick as a one-yuan coin, layer a layer of radish slices and a layer of salt, half a spoon of salt each time is enough. For a bowl of radish slices, just a layer of salt in the middle and a layer on top is enough. Marinate for about 20 minutes. The marinated radish slices taste crunchier.

After a few minutes, the radish slices release this much water, so squeeze the radish slices as dry as possible.

Spread it in a container and sprinkle with light soy sauce, soy sauce, dark soy sauce, fragrant vinegar, and sugar. Add milled chili according to personal taste. Because there is salt during the marinating process, with the added seasonings, the saltiness is fairly appropriate, so whether to add more salt depends on personal taste. Put it in the refrigerator's cold storage layer or in a cool place, and it will be ready to eat overnight.