We always pickled cucumber, green papaya, green mango with salt only, later found out if we add in sone sugar, it is totally different texture, very crispt n crunchy. Last year saw a Taiwanese lady said that her grandmother puckled radish with sugar only, after half an hour, drain and squeeze out the juice, a very refreshing drunk for coughing. Then marinated the radish with almost the ingredients like yours.
