1: first 5 pounds of radish washed and cut into long strips (do not cut off the radish skin Oh) radish strips do not cut a very long time, in the middle of the cut on the 2 knife, a little shorter can be.

2: put the cut radish strips in a pot, put salt 280 grams of mixing evenly to kill the water, it is best to marinate overnight; the next morning out of a lot of water, the water are poured out, and then some water to the radish more rinse a few times to control the dry water.

3: put the radish strips on a breathable container, radish should remember to evenly spread ah, put in the sun on the side of the sun 5-6 days, do not sunshine 3-4 days ah, so the radish sun is not dry, stored for a period of time are bad, the more dry the sun the longer the storage time is longer.

4: my sun 6 days, after drying take out the right amount of radish strips in the water to wash a few more times, the main radish strips of dust on top of the clean on the line, cleaned and dried water, in the pot with the right amount of thirteen spices, sugar, chili pepper, cut a little green pepper to put it in the hand to grasp evenly, put in a sealed canister, you want to eat it can be taken out, put in a sealed canister to store time longer (this time do not need to put salt, because at the beginning when we have put on the salt pickle, if then put salt then it will be very salty).