1, peel the white radish, or you can keep it, and cut it into strips or slices of your choice, don't cut it too thin, or it won't have the crunchy texture.

2, put the cut radish in a pot, sprinkle 10g salt and mix well, pickle for about 30 minutes, so that the radish softened dehydration to pungent, pickled after the brine poured off, not too much trouble can be used to cool water or pure water and then wash again.

3, add millet pepper, sugar, white vinegar. The previous step did not go through the re-washing of white radish can not add salt after cleaning, you need to add a spoonful of salt can be, not too much. Mixed and stirred evenly

4, radish poured into a sealed plastic box or glass jar. I use is the preservation box, pouring before I used boiling water to kill sterilization, preservation of the effect is better.

5, put into the refrigerator to keep cold, pickled a few hours can eat, the next day after the more delicious Oh!

6, the next day after the state of white radish, and shrink some. Each time you eat, take out a part of it, and then put it back in the refrigerator, with the extension of the pickling time, eat the last more and more delicious.