2. Slice the green radish and then cut it into shredded radish. Add salt to the shredded radish, remove water, stir it evenly, and marinate for 3 minutes to get radish water. Put 1 grams of soy sauce, 2 grams of red Zhejiang vinegar, a few grains of star anise and green pepper in the pot, and fire them to boil
3. After boiling, add 1 grams of white sugar and stir them evenly. After the white sugar melts, turn off the fire and let them cool for later use. Cut the red pepper into shreds after removing the pedicle, and cut the homemade pickled ginger into shreds as well. Pour the shredded pepper and shredded ginger into the shredded green radish basin, mix well, squeeze out the water, and put it into a clean water-free and oil-free bottle
4. Pour the cooled juice into the bottle, and cover it. The longer the pickling time, the more delicious it will be, and it will not go bad if it is stored in cold storage for three months.