White radish, chopped pepper, salt, monosodium glutamate (not allowed)

working methods

1. Wash the white radish, cut it into thick strips, spread it out with a dustpan, and put it in a cool and ventilated place to dry. You can turn it over several times in the middle. Generally about 2 days, depending on the dryness of the weather, not too dry.

2. Put it away after drying, cut it into sections and knead it with a little salt. At this time, some water will appear on the surface.

3. Pour in chopped peppers. The amount of peppers depends on personal preference. More peppers will taste better. Add a little salt and monosodium glutamate and mix well.

4. Put the mixed spicy radish into a glass bottle, seal it and put it in the refrigerator, and eat it after 3-5 days. Of course, if you are in a hurry, you can eat it the next day, but it will taste better if you marinate it for a few more days.