1. Boiling water with salt and let it cool

2. Prepare a bottle of white vinegar, peppercorns, pickled peppercorns

3. Add peppercorns, sugar, pickled peppercorns, and white vinegar in a container in the right amount

4. Slice the radish into thin strips and pour it into the step 3

5. Pour the seasoned water into the sealable jars, and then lower the radish, and use water to completely Submerge the cabbage with water

6. The first time you pickle it, you can take it out and eat it for a week or so. The next time you pickle again, you can add salt and sugar and other seasonings according to your personal taste, and pickle for about three days before serving.