Sweet and sour crisp pickled radish strips

Ingredients: Half a large white radish, sugar, white vinegar, light soy sauce, six or seven preserved plums

Wash the white radish and dry the skin, then cut it into strips. (If you're in a hurry to eat, you can cut it thinner or into slices)

Place the cut radish sticks into a clean container without oil or water, spread a layer of radish sticks and sprinkle a layer of sugar on top. The amount of sugar is roughly estimated to be fifty or sixty grams. Make sure each piece of radish is coated with sugar, then add the preserved plums.

After all the radish strips are sprinkled with sugar and packed, pour in white vinegar. As for the amount, I used a little more than four capfuls from the white vinegar bottle. (If you are worried it might be too sour, you can add a smaller amount first, taste the juice the next day, and add more if it’s not sour enough)

After the radish releases its water, there is no need to pour it out. Drizzle in some soy sauce, not too much—just the usual amount used when cooking. Then cover it and gently shake it left and right to make the juice more even, and put it in the refrigerator to chill.

The next day, taste the sweetness and acidity of the juice. According to your own preference, if it is not sour or sweet enough, you can add some more sugar and white vinegar. It can be eaten the next day (though there will be a slight spiciness from the radish). The flavor will be even better after two or three days.