The authentic method of pickling sweet and sour radish

The pickling method of sweet and sour radish is as follows:

Wash the radish and cut into thin slices, marinate with salt for about two hours, and drain out the water. Wring out the water from the radish, place the radish in an oil-free and clean utensil, add ginger slices and dried chili peppers on top. Pour the sweet and sour water over the radish.

The ratio of sweet, sour and water: 100g white sugar, 100g white vinegar, 150g cold boiled water and stir evenly. Cover and seal, refrigerate for three days before serving. The sweet and sour radish will be ready in three days.