1, prepare fresh white radish, choose slender radish, so that radish has more skin and less meat. After all, what we need is radish skin.

2. Cut the radish into strips, almost 2 cm thick. Every piece of meat must have radish skin on it. If it is thin or without skin, the crispness after pickling is not enough.

3. Put the cut radish skin into an oil-free pan, add appropriate amount of salt and sugar, stir well and leave it for 5 or 6 hours.

After a few hours, the water in the radish will come out soon. Pour out the water. This juice doesn't need to be poured out. It will be useful in the future.

5. Prepare pickled sauce water, put soy sauce and vinegar into the previous radish juice water, and the amount of radish should be submerged. If you like spicy food, you can put some red pepper in it.

6. Finally, put the sauce and radish into a glass bottle or other sealable container. If the radish is flooded with water, seal the container and put it in the refrigerator. You can eat it in three or four days.