How to make pickled radish delicious and crispy

Winter is the time when radishes are on the market. At this time, we pickle the radish guts and then eat them, which is particularly good. Now let’s learn how to pickle these delicious and crispy radishes.

How to make pickled radish delicious and crispy

2. How to make pickled radish 1) Wash the radish first, then drain the water, and then remove some of the roots. Do not remove the radish skin, because when we make the pickled radish, we retain the radish skin, and the radish made later will taste crispier and more delicious.

2) Cut the radish into thumb-sized pieces, then put them in a basin, add some salt, mix well, and leave it there. After an hour or two, a lot of water will come out of the radish. Then we can put the radish and the water into a large jar.

3) Then cover it with a lid and leave it for about a week. The radish will release a lot of water at this time. We can use clean, oil-free chopsticks to turn the radish over to make it pickled more evenly. If you like sour radish, you can add some chili peppers. You can take it out and eat it after a while.