(1) Pickling of Radish

1: Choose carrots,

2. Wash and dry, and cut the radish into a disc shape with a kitchen knife (in fact, any shape can be used).

3. Rub it with salt first. When you can see the water, squeeze the radish by hand, remove the water and put it in a bigger pot.

4. Add sugar and monosodium glutamate. (If you want to pickle, you can chop up the dried peppers and pickle them in radish. )

5: put it in a sealed can, and you can open the can and cut it into pieces after one week.

Note: Never put oil when pickling, and put some sesame oil when eating at last, so that the radish in the jar will not rot. )