Sour and Spicy Pickled Radish
Comb-shaped radish pieces dry in the open air until supple and wrinkled, then spend a night with chili powder, sugar and vinegar, emerging sweet-sour with a gentle lingering spice.
Instructions
- 1
Peel the radish and cut it into a comb shape.
- 2
Dry the cut radish in the sun for a day to let some of its moisture evaporate.
- 3
Or use a clothes hanger to hang the radishes in a ventilated place to air-dry for two days.
- 4
Sun until the radishes become wilted and wrinkled, then take them down and cut them into strips. Put salt, chili powder, sugar, and vinegar into the radish bowl and mix evenly.
- 5
Marinate overnight and it’s ready to eat. Sour and sweet, with a hint of spiciness, it goes perfectly with a bowl of hot porridge for breakfast.
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Ingredients
Main Ingredients
- white radish1kg
Seasonings
- Chili powderto taste
- white vinegarto taste
- white sugarto taste
- table salt20g