How to make sour radish in Guangxi crisp and delicious? Introduction of pickled radish with Guangxi characteristics

1, preparation materials: 2 pieces of white radish or carrot, 2 or 3 pieces of ginger, appropriate amount of sweet and sour, mainly depending on the size of the radish you use, the ratio of sweet and sour is almost 2: 1, add two or three spoonfuls of water, and dilute this sweet and sour juice slightly; Salt.

2, carrot (white) slices, if you want to eat on the same day, cut less, otherwise the radish is not delicious;

3. Put the radish slices into the pot, sprinkle with salt and marinate for about 20 minutes. The thinner the slice, the shorter the curing time. Turned over several times during the period;

4. After pickling, put the pickled radish slices into a glass bottle, put Jiang Ye into the bottle together, and plug it tightly;

5. Mix water, sugar and vinegar in a small pot, boil, stir while cooking, so that the sugar is completely melted. Then you can taste whether it is too sour or too sweet. After boiling, pour this sweet and sour juice into the radish bottle while it is hot. Don't let the sweet and sour juice flow through the radish strips. After cooling, cover the bottle cap, leave it at room temperature for one day and put it in the refrigerator.