How to make radish skin?

1. Material: 8 kg of white radish, 8 kg of wild pepper 13, appropriate amount of salt, 230g of rock sugar, 0/30ml of soy sauce 130ml of white vinegar, 0/30ml of aged vinegar 130ml of white sugar, and a little of umami juice.

2, 8 kg of fresh radish, washed and dried.

3. Cut the radish skin into slightly thicker strips with a knife.

4. Then change the knife into an oblique square about one inch.

5. After peeling the radish skin, put it into a clean and oil-free stainless steel basin, add a proper amount of salt and sugar for pickling, take out the pickled radish skin after about four hours, rinse it with cold water and drain it for later use.

6. While pickling radish skin, put Haitian soy sauce, Shanghai white vinegar, Shanxi mature vinegar, Nestle delicious juice, bright red wild pepper, rock sugar and other ingredients into a small stainless steel basin, boil with strong fire, simmer with low fire until the rock sugar is completely dissolved, and then cool.

7. Put the radish skin into a clean and oil-free glass bottle and put it in half a bottle.

8. Slowly pour the juice into the bottle with a funnel, completely soak the radish skin in the juice, and tighten the bottle cap.

9. You can eat it in the refrigerator for about fifteen days.