2. Wash the skin of the carrot, cut off the head and tail, and divide it into 16 long strips with a knife.

3. Sprinkle the white radish strips with salt, mix well with your hands, and let it rest for 1 day until it becomes watery, then rub out the excess water.

4, and then press the white radish strips with a heavy weight for 3 days, take it out and put it in the sun on the bamboo sieve for about 3~4 days until completely dry, and then put it into a jar for sealing and preservation, and keep it for a few years until the color turns black, that is, for the old aged preserved vegetables.