Spicy, sour and crunchy pickled white radish

Ingredients:

1 white radish, 2 red peppers, 1 green pepper, 3 garlic cloves, 15g salt, 3 tablespoons rice vinegar, half a lemon, 12 peppercorns

Method:

1. Wash the white radish without peeling it. Cut it into quarters and cut it into about 0.5cm thick slices. Add 15g of salt, put on gloves and rub it for a few times to marinate. Make more than 1 hour.

2. Cut the peppers into small dices. If you like it spicy, you can add two more. If you don’t like it, you can leave it out. However, I removed the seeds to reduce the spiciness. Slice the garlic and ginger, and add 4 slices of ginger. It’s best not to put too many slices.

3. The jar can be sterilized by steaming or boiling water, then let it cool and set it aside. Prepare some cold boiled water in advance, it must be water that has been boiled and allowed to cool.

4. Pour off the water from the salted radish, squeeze out the water, then add cold boiled water to rinse it and then squeeze out the water.

5. Put peppercorns and chili, ginger and garlic slices, 3 tablespoons of rice vinegar, 15g of sugar, squeeze the juice of half a lemon into the jar, add a little cold boiled water, stir, and add white radish. Slice it, then pour the cold white wine into your mouth, stir it over, cover it and put it in the refrigerator for a day or two. It is very crispy and delicious right after it is made! Good for dinner.