First of all, pickled radish leaves are actually pickled radish shreds. The following is the pickling method of radish tassels and sauerkraut:

1. Material preparation: 500g radish tassel and 50g salt.

2. Wash and dry the tender radish tassels for about a day and dry them.

3. Pile the dried radish tassels together and leave them for two to three days.

4. After the leaves turn yellow, cut them into sections and put 50g of salt into the container.

5. Squeeze hard to make the salt and leaves completely blend.

6. Then put it into a container and compact it. After a few days, you can eat without water. However, it is suggested that the acidity will be stronger after fermentation for a longer time.