Sweet and Sour Pickled Carrots

1. Wash the radish with salt, do not peel it and cut it into thin slices for later use (choose tender and white radishes as much as possible, as they look watery).

2. Cut it and put it in a larger deep dish. Add an appropriate amount of salt and mix well to marinate for half an hour.

3. The pickled radish produces a lot of juice. Pour out the juice, wash it once, and drain it.

4. Add an appropriate amount of white sugar, vinegar, and light soy sauce, mix well, and refrigerate overnight in the refrigerator

5. Look at the pickled radish, which is golden in color.

6. Simply arrange the plate.

7. Finished product drawings.

8. Finished product drawings.