Material preparation: 5000 grams of radish, 20 grams of star anise, 20 grams of pepper, 20 grams of fragrant leaves, 20 grams of cinnamon, 0/00 ml of soy sauce/kloc, and 200 grams of salt.

1. When the weather is sunny and dry, wash the radish, peel it and cut it into strips.

2. Pickled pickles should start working as early as possible in the morning. If the weather is fine, it can be finished in one day without any trouble. Open the radish stand in a directly ventilated place and cover it with some screens to avoid being disturbed by flies and insects.

3. Radish dehydrates very quickly. When it is dried at night, it basically becomes dried radish. If the temperature is not enough, it won't dry like this that day, then do it for an extra day without too much water.

4, dry water with the right amount of star anise, pepper, fragrant leaves, cinnamon, without too many complicated ingredients.

5. Cook the dry ingredients in a pot for 10 minute, and add some soy sauce and a lot of salt. The amount of salt is about 5 times that of fried radish, and pickles must be salty.

6. Boiled fennel water will completely cool in the shade. Don't mix it directly with hot water, it will make the radish lose its crisp taste.

7. After cooling the dried radish with cold water, put it in a container. Cold water is mainly used to wash away the dust on dried radish.

8. Pour all the cooked marinade into a container filled with dried radish. Pay attention to the disinfection of bottle caps and wipe them with high-alcohol liquor.

9. Marinate radish and kimchi in the shade for 24 hours before pickling. Pay attention to hygiene and it can be preserved for a long time.