White radish: 1, salt: right amount, soy sauce: right amount, white vinegar/aged vinegar: right amount, pepper oil/sesame oil: right amount, sugar: right amount, red pepper: right amount, garlic: right amount, coriander: right amount.

1, cut pepper, garlic and coriander.

2. Pour into the pot and add pepper oil, sesame oil, vinegar and soy sauce.

3, radish slices (cut too thick is not conducive to taste).

4. Stir well and marinate with a little salt for half an hour (to remove water).

5. squeeze the water dry. Then wash it with clear water. Wash the salt (if not). I'm afraid it's too salty after pickling), and then squeeze it dry.

6. Pour the radish into the seasoning.

7. You're done (you can eat it after sealing it for one hour, and the longer you leave it, the better it will taste).

8. Color after two days (the longer it is put, the more sour it becomes). It won't break in the refrigerator for a few months.