Simple Sweet and Sour Pickled Radish

Peel two white radishes and cut off the ends.

Cut the white radish in half, then cut each half into two.

Cut into slices of uniform thickness, not too thick to avoid not absorbing the flavor. Sprinkle 2 tablespoons of salt and marinate for 2-3 hours to let the radish release some water.

Rinse the pickled radish with clean water to remove excess salt, and drain the water.

Cut the garlic cloves and small chili peppers, weigh the ingredients, and only use half the ingredients for one radish.

Mix all the seasonings evenly except for the garlic cloves and small chili peppers, and place the drained radish in a clean container.

Add small chili garlic cloves; friends who don't eat spicy food should only add garlic cloves.

Cover with a lid and refrigerate to marinate overnight. It can be eaten the next day; take as much as you want to eat. Keep the rest refrigerated, and it can be stored for 5-7 days.

The sweet and sour pickled radish is ready, it really tastes great, you must try it.