Sweet and Sour Cherry Radish

1. Put rock sugar, white vinegar, and water into a pot, bring to a boil, and let it cool.

2. Brush the cherry radish clean with a brush, cut it a few times, and make it easy to taste.

3. Add salt and gently rub evenly, marinate for 10 minutes.

4. Squeeze a little water on the marinated radish.

5. Put the pickled radish into a clean glass bottle.

6. Add cool sweet and sour water and refrigerate for at least 12 hours before consumption. Eat as soon as possible.