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Cut the radish into cubes and put them in a container. Sprinkle the salt evenly and turn it over with your hands so that every piece of radish is covered with salt. The amount of salt you feel is about the same. You don’t need to put too much like spicy cabbage, but not too little.

Put a heavy object on top of the radish and marinate for 2-3 hours. You can turn the radish in the middle. Let it marinate evenly

After 2-3 hours, pour out the water from the radish and wash it with water (don’t wash it too many times, I washed it twice. When washing, Just taste it and it’s not very salty.)

Take out the radish and keep it in the water for about half an hour. I put it on the basket to keep the water out.

I started making the sauce. Put all the ingredients into a basin

Use glutinous rice flour to start cooking glutinous rice porridge (the method of glutinous rice porridge has been mentioned in Spicy Cabbage. There are about 6-7 spoons of glutinous rice flour. Boil until the consistency is as shown in the picture. )

After the glutinous rice porridge has cooled down, pour it into a basin and stir evenly. Add the chopped leeks and shredded green onions and mix well

Prepare a dry, empty crisper or basin and container. Water and oil are not allowed in the medium. Pour in the controlled radish cubes, add the sauce and mix well. After that, if you want to eat it early, just leave it outside for a day and then put it in the refrigerator to refrigerate. You can also store it in the refrigerator directly after making it. It tastes crunchy, sweet, spicy and fragrant, perfect for meals