Radish is very nutritious and is a common vegetable with many cooking methods. It can be eaten raw, used in salads, stewed, made into soups, or pickled into delicious side dishes. Radish has a good eating texture, delicious taste, and promotes appetite. It also has certain medicinal value. Radish can prevent cancer, relieve cough and phlegm, cool the body, and invigorate the body. Now, let’s introduce the home-style sweet and sour radish pickling method.

Ingredients:

Radish

Method:

1. Wash the radish, cut it in half from the middle, then cut it into thin slices. Do not cut through completely, leave a connection of 1-2 millimeters at the bottom. Cut through at the 10th cut, then cut in half in the middle. Marinate the prepared radish cubes with a little salt for about half an hour. Squeeze out the radish’s excess water and also remove its pungent taste.

2. Mix a sauce with some soy sauce, rice vinegar, sugar, and monosodium glutamate. Then, squeeze the excess water from the pickled radish cubes and put them into the prepared bowl sauce to marinate. After marinating, they are ready to eat. Eating a piece of pickled radish with a sour and sweet taste is great with congee or rice.

Ingredients:

Radish

Method:

1. Prepare one radish. Prepare sugar, white vinegar, and salt. Wash the radish, peel it, and cut it into slices. Try to cut them as thin as possible for easy flavor penetration. Place the sliced radish in a bowl, add salt, and stir well. Marinate for 20 minutes.

After 2.20 minutes, the pickled radish releases a lot of water. Pour out the excess water, rinse with clean water several times, add sugar, and pour in white vinegar. Stir well with chopsticks. Fold the radish slices in half, place one on top of the other around the plate.