Wash the radish, cut it into thin slices, marinate it with salt for about two hours, and marinate it with water. Twist the radish dry, put it in an oil-free and clean container, and add ginger slices and dried peppers. Pour in sweet and sour water and wipe the radish clean.

The ratio of sweet and sour water: white sugar 100g, white vinegar 100g, cold boiled water 150g, and stir evenly. Cover the seal and put it in the refrigerator for three days before eating. After three days, the sweet and sour radish will be ready.