The correct way to pickle radish skin How to pickle radish skin

1. Ingredients: radish skin, salt, chili pepper, garlic, fresh lemon juice (or white vinegar), mushroom and dark soy sauce (soy sauce), white sugar (optional), soybean paste.

2. Cut off the skin of the radish, cut it into sections, and put it in a crisper; (in autumn and winter, you can dry it overnight before pickling)

3. Put a little more skin on the radish Salt it and spread it evenly with your hands. (A little more salt can remove the bitterness of the radish skin.) Leave it at room temperature for one night (keep it in the refrigerator in summer), then seal it and put it in the refrigerator for 2 days;

4. After 2 days Take out the radish skin and pour away the pickling water; taste it and if it is too salty, wash it with cold water;

5. Add dark soy sauce and crushed garlic to the radish skin and chop it finely Mix the chili pepper, fresh lemon juice (or white vinegar), and sugar evenly. Seal the soybean paste and store it in the refrigerator. It can be eaten after 2 days.