Zhenjiang sweet and sour radish

Origin: Zhenjiang, Jiangsu, China. Technology: Wash the thin-skinned white radish, dry it, and cut it into two halves. Put it into the tank layer by layer, sprinkle salt evenly, sprinkle less on the bottom layer and more on the top layer. When the tank is full, cover it with bamboo sticks and press stones. After 2-3 days, turn the cylinder twice a day. Salted radish is produced for every 20 Jin of fresh radish. Cut the pickled radish into 0.5-0.7 cm thick slices, soak for 4-5 hours, and change the water twice. Then packaging and squeezing, squeezing out water which accounts for 40% of the weight of the soaked radish slices, exposing in the sun for 3 days, and turning it over 2-3 times a day. Every 20 kg of pressed radish slices can be dried into 2 kg of dried radish. Then put the dried radish into the jar (don't fill it too full for watering the sweet and sour liquid). Then, according to every 20 Jin of dried radish, 300 grams of salt, 600 grams of sugar and 6 grams of saccharin are used as ingredients. Boil vinegar first, add sugar and saccharin, stir well, air it to 400C, and slowly pour it into the jar. Seal the altar with oil paper, and then coat it with blood material mixed with pig blood and lime. It will be ready in a week. Features: It looks bright in color and tastes sweet, crisp and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)