Jack‘s’ Unprofessional Cooking-Pickled radishes and pickled cucumbers


White radish: 1
Carrot: 1 stick
Cucumber: 3~4 pieces
Ginger: a little
Garlic: a little
Salt: moderate amount
Glutinous rice vinegar
Caster sugar
Chili powder

*Vinegar: Sugar: Water=1:1:1


1. Peel the white radish and cut into cubes, cut the cucumber in half and then cut it in half, cut the carrot into shreds, and chop the garlic into minced

2. Put it in their respective basins and sprinkle with salt and wait for about 30 to 60 minutes to get water

3. Pour out the salt water and rinse with pure water, dry the water a little, and pour in the sauce (sweet and sour water). You can also make one portion for the original flavor, and add chili powder for the other portion to make it spicy. Place in the refrigerator for 1 to 2 days to eat. (If you have fish sauce at home, you can also add it in, and then add some soy sauce, a variety of flavors)



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