1. First, remove the root of fresh kohlrabi, then remove its skin. Finally, use a knife to cut the kohlrabi into two slices. Meanwhile, take a clean basin and put the sliced kohlrabi in the basin.

2. Add enough water in the basin to exceed the height of the daikon and soak it for 3 hours.

3. Prepare the right amount of millet chili. After washing, cut the millet chili into 1cm strips with a knife and set aside on a plate.

4. Drain the soaked daikon, put it into a dry pot, then add a proper amount of salt in the pot, mix well with your hands and marinate for 1 hour.

5. Strain the water from the pickled daikon. In order to keep the water in the dashi clean, squeeze the filtered dashi with your hands to squeeze out any remaining water in the dashi, and then put the dashi into a pot and set aside.

6. Add an appropriate amount of cooking oil to the pot. When the oil temperature is 30% hot, put in the pepper and stir fry, then strain out the pepper, then put in the chopped millet and burst incense. You can turn off the fire, and then add an appropriate amount of salt, soy sauce, old soy sauce and stir well.

7. Pour the seasoned sauce into the pot with dashi, grab it with your hands, then take a dry container, seal the grabbed dashi in the container and marinate for 10 days.

8. Take out the daikon, slice the daikon into julienne or strips with a knife, add appropriate amount of sesame oil, mix well and serve.