I bought a carrot. It tastes crisp when the sun shines. You can also choose other radishes.

First, wash the radish you bought. Cut the radish into even strips, usually two to three fingers wide. Radish strips should not be cut too thin or too thin, otherwise the dried radish will be tough and not brittle.

The cut radish should be dried for a day, and some water should be removed. When the radish is soft and convenient for pickling, it should be put into a container.

Note that the kitchen knife for cutting radish should not be greasy.

This is what it looks like after a day in the sun. It's soft, as long as it doesn't break when folded in half.

Prepare a certain amount of raw salt. There is also special raw salt for kimchi on the market. If not, you can use ordinary salt.

Add salt and rub it like clothes until the radish is completely soft. At this time, a small amount of water will seep out, so just dump it.

Then spread out and let the sun shine for a day.

In the drying process, it should be taken back before the sun goes down every day and sealed in a fresh-keeping box.

Take it out the next day and continue to dry it, and repeat it until it is completely dry.

After drying for about 2 days, the smell of dried radish came out, with the smell of sunshine.