How to make crisp radish?

Pickling method of crisp radish with refreshing taste

1. After the radish is washed with clear water, do not peel it, and put it in a sieve to drain the water for later use. Then wash the millet pepper and mint leaves. The main point of pickled crisp radish is that it must not be peeled! Because pickled radish with skin tastes more brittle, and radish skin has more nutrients than radish meat.

2. First cut the radish into a disc, not too thin, otherwise it will become shredded radish, which is not as refreshing and crisp as shredded radish. Next, cut the disc-shaped radish into strips. Chop the millet pepper. Put the sliced radish strips into the prepared big basin and marinate them with salt. Here, please remind not to add too much salt, otherwise it will become bitter radish.

3. After about half an hour, take out the pickled radish strips, wash them, and control the water to dry. Then put the radish strips into the previous cauldron, add chopped millet pepper and white sugar, stir, and then add rice vinegar. It is best to use vinegar made of brown rice, which has a faint rice flavor and is the best material for pickling crisp radish.

4. Then, add the washed mint leaves and stir, and then add a proper amount of soy sauce to make the pickled crisp radish taste better and very refreshing. Stir all the ingredients evenly with chopsticks, put them in the refrigerator for one night, and then take them out to eat, refreshing and appetizing. When eating breakfast, or when eating noodles, adding a little can make the taste more delicious.