1. Ingredients: white radish, salt, pickled pepper (including pickled pepper water), onion, onion, ginger, millet pepper, white sugar, white vinegar (or aged vinegar) and soy sauce.

2. Production process: firstly, prepare 1-2 fresh radishes (white radishes are preferred), wash them, cut them in half first, then cut them into slightly thicker slices, and put them in the pot for later use.

3. Then, put a proper amount of salt into the basin, mix it thoroughly and leave it for 20-25 minutes until the juice in it is "killed".

4. When pickled radish, it is not necessary to pour out the "killed" brine (this is the only difference between other pickled vegetables), just add a proper amount of green onion, chopped green onion, millet pepper (shredded) and shredded ginger, then add a little white sugar, white vinegar (or aged vinegar) and soy sauce, and finally pour in 1 bowl to pickle radish.

5. After all the ingredients are put away, cover the surface with a layer of plastic wrap and put it in the refrigerator for 24 hours before eating. Features: fresh, tender, crisp, salty, fragrant, sour, spicy, appetizing, great with porridge or steamed bread.