Seasoning: 60g of Chili powder, 50g of shrimp paste, 20g of sugar, 5g of onion, 20g of leek, 5g of Jiang Mo and 20g of minced garlic.

Step 1: Wash and peel the radish, cut it into small squares of about 2cm, add 22 grams of salt and 10 grams of sugar, mix well and marinate for about two hours.

Step 2: Cut the prepared shallots and leeks into 2cm pieces.

Step 3: Pour the prepared ginger and garlic into the powder.

Step 4: Chop the prepared shrimp paste.

Step 5: Mix the filtered radish with Chili powder until it turns red, add shrimp sauce, minced ginger and garlic, sugar, add shallots and leeks and mix well. After tasting the salt, season it as appropriate.

Step 6: Put the mixed radish into a sealed box, seal it and put it in the refrigerator for refrigeration and fermentation. Wait 10 days before eating.