The never-fail pickled radish

Overview

How to cook The never-fail pickled radish at home

Wash the radish, peel off the skin, and cut into long strips one centimeter in diameter.
Marinate with salt for half an hour, pour out the marinating water, and squeeze the radish with your hands to squeeze out the salt water without rinsing. Add a handful of sugar (granulated sugar) and marinate for half an hour, discard the water. Marinate for another half an hour and drain the water. This means that the sugar needs to be salted twice.
Arrange the pickled radish strips neatly in a container, add soy sauce, vinegar, sugar (rock sugar), plums and half a cup of cold water. You can try the flavor of the sauce until it is right. The plums should be completely soaked in the water.
Soak in the refrigerator overnight and serve.