2. Wash and peel the white radish, cut off the head and tail, and divide it into 16 strips with a knife.

3. Sprinkle salt on the white radish strips, stir evenly by hand, and let stand for 1 day until the water comes out, and then knead the excess water.

4. Press the white radish strips of the second method with heavy objects for 3 days, take them out and put them on a bamboo curtain to dry completely for about 3-4 days, then put them in a jar for sealed preservation, and keep them for several years until the color turns black, that is, aged preserved vegetables.