How to make crispy radish skins

When I went to a restaurant for dinner, I found that the crispy radish skins provided there were particularly appetizing and delicious. They tasted sour and refreshing, so I wanted to make some at home. The radish skins I made at the beginning were not crispy at all. After several repeated experiments, I can now easily make crispy radish skins that are delicious and go well with rice. Now I write down the method I have summarized myself, and friends who like to eat radish skins can learn to make some themselves.

How to Make Crispy Radish Skins

Ingredients for making crispy radish skin

When making crispy radish skins at home, you don’t need to prepare too many ingredients, just one or two red and white radishes. Also prepare appropriate amounts of salt, white vinegar, and white sugar. Note that the amount of white sugar used should be half the amount of white vinegar.

Specific steps for making crispy radish skin

1. Wash the prepared radish with clean water, then drain the water and peel the radish skin. Pay attention to peeling the radish skin thicker, otherwise it will be too thin after pickling and will taste bland.

2. Put the peeled radish skin in a larger bowl, then add the prepared salt to marinate. The marinating time should be about four hours. After marinating, the radish skin will become soft and some moisture will appear. At this time, remove the marinated moisture and take out the marinated radish skin for later use.

3. Put the prepared white vinegar and sugar together and mix them evenly, making sure all the sugar is dissolved. Pour the mixture directly into the pickled radish skin, mix evenly, and place it in a fresh-keeping box to marinate.

4. Place the sealed fresh-keeping box in the refrigerator and take it out and eat it after marinating for two to three days.