Ingredients: radish skin, salt, chili pepper, garlic, fresh lemon juice (or white vinegar), mushroom and dark soy sauce (soy sauce), sugar (optional), soybean paste\x0d\1. Turnip handful Cut off the skin, cut it into sections, and put it in a crisper; (you can dry it overnight before marinating in autumn and winter)\x0d\2. Add a little more salt to the radish skin, and grasp it evenly with your hands (a little more salt can be removed The bitterness of the radish skin) is left at room temperature for one night (in the refrigerator in summer), then sealed and placed in the refrigerator for 2 days;\x0d\3. Take out the radish skin after 2 days and pour out the pickling water; taste it and cool it if it is too salty. Wash with boiling water;\x0d\4. Add dark soy sauce, crushed garlic, chopped chili pepper, fresh lemon juice (or white vinegar), and white sugar into the radish skin, mix well, seal the soybean paste and store it in the refrigerator, 2 It can be eaten after a few days.