Wash radish and cut thin slices, put salt to pickle for about two hours, pickle out water. Wring out the water from the radish, put the radish into a clean utensil without oil, put ginger slices and dried chili on top. Pour the sweet and sour water over the radish.

Proportion of sweet and sour water: 100g white sugar plus 100g white vinegar plus 150g cold white water and mix well. Cover and seal, put it in the refrigerator for three days and serve. Three days later sweet and sour and refreshing sweet and sour radish is ready.