2, radish wash and then cut into sections and then sliced, sliced and then cut strips, do not need to remove the skin.

3, put into a large pot add appropriate amount of salt marinade half an hour.

4, pickling half an hour after the pickling out of the water poured off, and then add green chili, and then poured into the white vinegar.

5, and then add rock sugar, remember the proportion of white vinegar and rock sugar is close to 1:1, like a little bit of sweet on 1:1, like a little bit of sour on the appropriate white vinegar a little more.

6, covered with plastic wrap, placed three days can eat. If the temperature is high, two days can also be, marinated, eat not finished put in the refrigerator to save.