Ingredients: 2 white radishes, 50 grams of sugar, 300 grams of white vinegar, 5 millet peppers and 500 grams of water.

1. Wash radish, cut into long strips without peeling, add two spoonfuls of salt, mix well and marinate 1 hour, shred ginger and millet pepper.

2. Put five spoonfuls of white vinegar and five spoonfuls of cold water in pickled peppers.

3. Dump the salted water, which is the key to the crispness of pickled radish. Add sugar, millet pepper, pickled pepper and pickled pepper water, cover and refrigerate for 4 hours.