6 grams of salt should be added to each kilogram of radish. The common pickling methods are as follows:

Preparation materials: 5 kilograms of radish, 30g of salt.

1. First wash and peel the prepared radishes.

2. Then use a kitchen knife to cut the radish into thick strips.

3. Cut all the radishes in sequence and set them aside.

4. Cut and place in a ventilated place to dry.

5. After drying, blanch the radish in boiling water.

6. After blanching, remove and drain the water and let cool.

7. Add salt and mix well.

8. Then pickle it for 15 days, so that the salted radish is ready.