Steps/methods
Peel the radish and cut into pieces, easy to eat, soak in salt water or put salt on the radish pieces, and drain naturally.
In the two methods, the salt water is more uniform and the fermentation is faster. In this step, let the radish marinate for at least 1 hour or overnight. Just room temperature. It won't break. Take out after pickling, and squeeze out the water for later use.
Clean up the ingredients: leek, onion, pear, ginger and garlic, and cut them into small pieces, so that I can put them in the blender and break them for later use. Those who are not afraid of trouble can also be treated differently. Ginger and garlic are ground, pears are broken, and leeks and onions are finely cut.
Mix the ingredients with Chili powder and salt, put shredded radish in water and stir well (please try to adjust the salty and spicy taste yourself)
Evenly smearing the ingredients on radish with controlled dry water, directly putting into a glass bottle, and fermenting at room temperature for one day or one night.
Then put it in the refrigerator to control fermentation. Open the ones that smell sour and you can eat them.