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Xinlimei radish is a type of radish. There is a pigment in the juice of Xinlimei radish, called anthocyanin, which is a type of water-soluble pigment. It is reddish in color in acidic solutions, but purple-blue in alkaline environments. Therefore, vegetables containing this pigment can become brighter red after pickling, hence their name. My family eats all the radish skins this way, it’s refreshing and nutritious. Its function: It helps the secretion of gastric acid and the digestion of food, and is suitable for the treatment of dietary stagnation syndrome.
