Pickling method of sour and vinegar radish strips

1. Wash white radish, peel off the skin and slice. After cutting the radish, sprinkle two handfuls of salt and marinate for 30 minutes. Filter the pickled white radish with a sieve to remove water, and dry the radish pieces.

2. In this process, you can cook a spoonful of boiling water first and let it cool for later use; Cut a small bowl of ginger to taste (Jiang Ye can eat it). After the radish is dried, you can put it in a prepared sealed box, add ginger and a little pepper (if you don't eat spicy food, don't put too much pepper).

3. Pour half a bottle of white vinegar and 2 handfuls of white sugar, add the boiled water that has just cooled thoroughly, then cover it with a plastic bag and seal it with a lid (plastic bag is added for better sealing). Put it in the shade 1-2 days and you can eat it.