Sweet and sour radish

Wash the red carrot thoroughly after removing the cherry.

Slice the carrots and marinate them with salt and minced garlic to draw out the water. (Half an hour is enough)

After the carrots release water and become soft, pour out the brine, add sugar and white vinegar, mix well, and continue to pickle.

Carrots are much spicier than white radishes themselves, so the pickling time also needs to be much longer. I pickled them at noon and started eating them the next morning, and they were very tangy and sweet and refreshing. (For white radishes, usually adding sugar and then pickling for another half hour is enough.) Adding a bit of sesame oil and sesame seeds when eating makes the flavor even better.