1. Raw material selection: radish should be selected slender and dense flesh, sweet taste and white meat and neat. Fresh radish cut off the leaves and roots, washed and drained, bundled into a curtain fan hanging in a ventilated place to dry, such as drying too slowly, the product is not crisp. Drying degree to radish can be bent into a semicircle without breaking appropriate.

2. Ingredients: salt mixed with rice sugar, rice sugar to sieve the broken rice and fine rice chips is better, if mixed with rice chips is easy to fermentation process acid and affect product quality. Another will turmeric, saccharin licorice and other auxiliary materials with a small amount of water mix well, and then mixed into the salt and rice bran.

3. Pickling: the prepared material first sprinkled in the bottom of the pickling barrel, followed by the radish has been dried parallel arrangement of tightly packed to minimize the gaps, and then sprinkled a layer of ingredients on top of the radish. So layer by layer, the top layer of more ingredients, so that the salt concentration in the pickling process is similar, and finally the pickled radish cover and pressure stone, about 3 months can be taken out to eat