1. Materials: water radish, salt.

2. Wash the radish 2-3 times and remove the hairy roots and top.

3. Then put it into a container. The container for pickles cannot use metal or plastic products, and must use ceramic anti-corrosion products.

4. For each 20 cm thick layer of radish, sprinkle a layer of salt (the salt is mainly green salt, with 0.2 kg of peppercorns, 0.4 kg of fennel and fresh ginger for every 10 kg of green salt) 0.5 kg). About 8 kilograms of salt is used for every 100 kilograms of radish.

5. When the container is full, put heavy objects such as stones on top of the radish, and let the water seep out in about 5 days, allowing it to overflow on its own. If you mix some celery or pepper into the radish, the taste will be more fresh. The pickling of radish is usually carried out from late October to early November.

6. It can be eaten half a month after pickling, with full color, flavor and flavor.