Method of Making Pickled Radish

Food 2012/12/04 View：2491

1，Effectively wash the selected radishes (peel them off at the same time), and cut them into about 5 cm-sections;

2，Erect the radish sections prepared, and then cut them into 2 to5 mm slices;

3，Stopper the radish slice with container, scatter white sugar, white vinegar and salt on it, use something to cover and pickle it;

4，Until the white sugar is dissolved completely, turn it over as many times as possible in order to make the radish slice well-distributed tasty;

5，Pickle it more than 12 hours, next, add chopped pepper in defined amount and mix properly. It will become edible after several hours;

6，Finally, you can use a crisper or something else you like to contain it. In winter, it would better to be saved in room temperature. In summer, it should be placed in refrigerator so that you can take it out whenever you want to eat. (small tips: use clean tool when you take the radish out, avoiding the made-up radish goes bad because of water or oil brought in by sordid tool)

Translated by Becky

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