2. Wash the radish, cut it in half, and expose it to the sun to remove the surface moisture.

3. put the salt in a bucket at night, knead it evenly by hand, and then compact it with stones.

4. Take it out in the sun the next day, press it again, press it again, and repeat the previous steps for a week until the water can't be squeezed out.

5. When the color of dried radish begins to change to Huang Shi, put it in a jar, seal it with yellow mud, and marinate it for half a year, and it becomes dried radish with unique flavor.