The radish is washed and sliced, salted for about two hours, and then the water is marinated. Wring out the radish, put the radish into an oil-free and clean utensil, and put ginger slices and dried peppers on it. Pour in sweet and sour water and wipe the radish.

the ratio of sweet, sour and water: 1g of white sugar, 1g of white vinegar and 15g of cold boiled water are mixed evenly. Cover and seal, and put it in the refrigerator for three days before eating. After three days, the sweet and sour radish will be fine.