Illustration of how to pickle traditional sour radish.

1. Wash the white radish, remove the head and tail, peel and cut into strips.

2. Add a spoonful of salt and marinate for 15 minutes.

3. After seeing the radish strips coming out of the water, pour the water to dry.

4. Add 5 tablespoons of white vinegar and 2 tablespoons of sugar and mix well. (If you like spicy food, you can add appropriate amount of pepper/pickled pepper.)

5. Pour the prepared radish juice into a clean, water-free and oil-free jar and seal it.

6. Marinate for 3 days and serve.

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Matters needing attention

The key to making sour radish is to choose fresh white radish. The leaves are blue-green, which proves that the radish is fresh and full of water.

White radish is a "dissuasive" food, and can't be eaten together with ginseng, codonopsis pilosula, astragalus and other qi-invigorating drugs.

People with spleen and stomach deficiency and indigestion can't eat white radish raw.

The thinner the radish strips are cut, the shorter the pickling time is.

The sour radish that can't be eaten can be put in the refrigerator. When eating, use clean chopsticks that don't touch water or oil to avoid pollution.