Ingredients: radish, salt, liquor, pepper noodles, pepper noodles, sesame seeds and sesame oil.

Exercise:

1. Wash radish, cut it into thick sections with chopsticks, then cut it into thick strips with chopsticks from time to time, hang it on cotton thread and dry it in a ventilated place for 4 or 5 days.

2. Wash away the dust with warm boiled water, squeeze out the water and shake it off; Mix some salt with a little white wine, then mix well with pepper noodles, pepper noodles (use a little pepper granules if you are afraid of hemp), sesame seeds (or sprinkle them directly when eating) and a little sesame oil, and put them into a clay pot (be sure to fill them by hand and compact them).

3. Seal the jar mouth with plastic wrap (multilayer) and cotton thread, and cover the jar cover; Store in the shade for 10 days.

The truly elegant way is to pour the can: after filling and compacting, stick bamboo strips on the can mouth (when inverted, the vegetables will not loosen), and then buckle the sealed can mouth upside down in the water pan (to prevent air from entering). Nowadays, people seldom pour cans, and so do pickle jars.