The practice of pickled radish skin, how to make pickled radish skin delicious and pickled radish skin crisp.

Radish skin

salt

Annual bunchy pepper

Garlic bulb

Fresh lemon juice (or white vinegar)

Lijinji Mushroom Soy Sauce (Soy Sauce)

White sugar (you can keep it)

soy

The method of crisp radish skin

Peel the radish (as long as you bring a little meat), cut it into sections and put it in a fresh-keeping box; (You can dry it for one night before autumn and winter maintenance)

Marinate radish skin with more salt, grab it evenly by hand, (more salt can remove the bitter taste of radish skin) put it at room temperature for one night (put it in the refrigerator in summer), and then put it in the refrigerator for 2 days;

After 2 days, take out the radish skin and pour out the salt water; Try it. If it is too salty, wash it with cold boiled water.

Add soy sauce, minced garlic, minced pepper, fresh lemon juice (or white vinegar) and white sugar into radish skin again, mix well, seal in soy sauce, and refrigerate. You can eat it in two days.