I will tell you what I know; In autumn, white radish (both green radish and mustard can be used, white radish is soft, mustard is hard, green radish is crisp, and you can do whatever you like) is washed with water, then put it in a container that can be pickled and add salt. Pickled for a period of time, radish (mustard, green radish) will wither. Then add water (preferably boiled water) to soak the radish thoroughly. Add some vitamin C {anti-aflatoxin}. Then wait until the radish is completely pickled {my family's practice is from autumn to the next spring}. The practice of old pickles is; First, cut the radish into strips and dry it. Second, add water to the pot that can be processed, add spices such as pepper and aniseed, and put them on the drawer. Third, put the dried radish strips on the steamer and cover it. Fourth, until the radish strips are steamed into red. Fifth, put the steamed radish strips into the pot {slow fire} and cook them with salt. Until the radish strips turn dark red, taste them hard and soft. Do it as you see fit. Such an old pickle with deep state flavor becomes.
If you cook too much at one time, you can dry the old pickles and soak them in boiling water for half an hour when you want to eat them later.
Old pickles can also be combined with other foods to make several delicious dishes, such as; 1. scrambled eggs with old pickles. 2. Old pickles mixed with onions. .3 Braised pork with old pickles. 4. Fried leeks with old pickles. . . . . .
The above is just what I know. If there is a good method, please tell us. Let everyone eat this unique dish.