1, materials: Xiao Yuan white radish 1000g (radish skin is more brittle than meat), salt 20g, soy sauce 50g, spiced powder 2g, sugar 20g, 4.5-degree balsamic vinegar 5g, high-alcohol liquor 2g (above 53 degrees), clean glass bottle1;
2. Cut the radish into 0.7 cm thick slices, sprinkle with salt, pay attention to turning, marinate for 36 hours, and then brew with clear water 1 hour for desalination;
3. Put the salt, soy sauce, spiced powder, sugar, vinegar and white wine into a glass bottle and stir evenly to make sweet and sour juice;
4. squeeze the radish dry by hand, put it in a glass bottle and press it with your fingers. Radish slices must be submerged in sweet and sour juice, and then screw on the bottle cap (it can't be sealed);
5. When the temperature is about 10 degree, leave it for 2 weeks and let the radish ferment naturally. When the temperature is higher than 10 degrees, it should be put in the refrigerator. You can usually eat it in a month.