Wash the radish, drain the water, and cut into thin slices. Find a clean, airtight container, put the radish in, and add salt (approximately one tablespoon of salt per pound). You can master the mixing and let it sit for about an hour. A lot of water will come out, and then cover it.

Cover the lid and continue marinating for a week. While the radish will still be watery, you can use clean chopsticks to stir and stir until the radish is submerged in juice. If you like spicy food, you can also add a few fresh red peppers. If you want it to look better, you can also add shredded carrots.

Or light soy sauce for a little while. When the time is up, you can eat it with thick slices. The sour taste is natural and does not come from adding vinegar. You should pay attention to the marinated juice. You can add a few spoons of it when cooking the fish.

The effect is also very good. I wish you success in eating it and regaining the taste in your memory as soon as possible.