Put the radish strips into the pot, add some salt and marinate for about four or five hours.
Squeeze the pickled radish, put it neatly on a plate, and put it in a sunny place to dry for three or four hours (until there is no water on the surface, fold it by hand, and no water seeps out).
After the third step is completed, take it back, put it in a pot, add a proper amount of pepper powder and spiced powder, rub it hard, and then marinate it in the pot for a day, so that the radish can fully absorb the flavor of spices.
The next day, put the radish on the plate again, and sun it for four or five days in summer, four or five days in spring if the sun is fine, and at least one week in winter.
After sunning, take it back and wash it with water. Don't worry if the spices will have no taste after washing, because we have marinated the spices for a day before, and the taste has penetrated into the radish. So wash it boldly and ensure hygiene.
After washing, the dried radish should be diced for convenience.
Add balsamic vinegar and a little sesame oil into the cut dried radish and mix well.